Key Lime Pie
Few desserts say Florida better than Key Lime Pie. At the Ritz Carleton Naples, we made so many of those pies it was the last thing anyone wanted to eat.
However, more than a few fans remain and it seems no end in sight to its popularity. Maybe because it is even a wee bit green Florida seems to have adopted it as a favorite. Key limes are very tart and flavorful and Floridians are proud that more can be done with them than just pie.
My recipe is for a 10” pie shell. Yes, you can purchase prepared Graham cracker shells at your grocery store. Eh, but why would you when you can make it?
Press the crumbs into the base and up the sides of the pie pan, bake for 10 minutes at 350 degrees F, and allow to cool. Cool.
Key Lime Pie
Maybe the best and most popular citrus dessert and certainly the most famous. All for a good reason. It is really good. Be the star of the party with an amazing Key Lime Pie. Make 2. Share 1.
Ingredients
Ingredients for the filling
- 20 oz Sweetened condensed milk
- 5 each Egg yolks
- 6 oz Key Lime Juice Fresh or bottles
Graham Cracker Crust
- 11 oz Graham cracker crumbs
- 3.5 oz Light brown sugar
- 3 oz Melted unsalted butter
- 1/2 teaspoon Salt
Sour Cream Topping
- 1 C Sour cream
- 1.25 oz 10X sugar, sifted
Whipped Cream Topping
- 1 C Cold heavy whipping cream
- 1 T Granulated sugar
- Cold mixing bowl and whisk
Instructions
The Graham cracker crust
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In a bowl large enough to hold all the ingredients, mix the crackers, sugar and melted butter together. Press the whole into the bottom of a 10” spring form pan.
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I bake the crust at 350 degrees F for about 10 minutes to firm up the crust and develop a toasty flavor to the Graham crackers. Once the crust is toasted to your preferences, remove it to cool.
The Key Lime Pie custard
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Whisk all three ingredients together. Pour into the prepared Graham cracker shell and bake for 5-7 minutes. This is to help set the egg yolks, not to develop color on the pie. Allow the pie to cool to at least room temperature before adding the topping.
The Sour Cream Topping
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Allow the pie to cool 4 hours and top with the sour cream/confectioners sugar recipe. Allow that to cool at least another 4 hours or overnight before serving. Serve with fresh fruit and a dollop of whipped cream. Yes, the made by hand kind.
Whipped Cream Garnish
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Whisk the cream slowly until it starts to thicken. Sprinkle the sugar over top, continue to whisk until it forms medium peaks. Scoop dallops or pipe rosettes onto each slice, garnish with a lime wedge, optional, and serve. Or keep. No, serve.
The sour cream topping is not required, but the slight sweet and smooth do add a contrast to the rich and tart filling. Plus, it is pretty to look at.
