Key Lime Pie
Refrigerator and freezer pies + tarts are an absolute must during summer months, and Key Lime Pie, or key lime ANYTHING for that matter, has its own yellow brick road straight to my heart. This pie, though, is brilliantly creamy and tart; the perfect balance between sweet lime and
whipped cream.
Crust Elements
18-20 Graham Crackers
1/3 C Organic Cane Sugar
1/3 C Butter, melted
Filling Elements
6 Extra-Large Egg Yolks, room temperature
1/4 C Organic Cane Sugar
1 Can Sweetened Condensed Milk
2 T Lime Zest
3/4 C Freshly Squeezed Lime Juice, about 4 - 5 limes
Cream Elements
1/2 Pint Heavy Cream
1/4 C Organic Cane Sugar
1/4 Tsp Madagascar Bourbon or Mexican Vanilla Extract
Directions
Preheat oven to 350° Fahrenheit.
In the bowl of a food processor, add graham crackers and blend until very fine crumbs are produced.
Add crumbs to a small mixing bowl and add melted butter and sugar; stir with a fork.
Press graham cracker mixture into a pie dish with clean hands or a spoon and bake for 5 - 8 minutes until crust is slightly golden brown.
In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar; beat on high for 5 minutes until thick.
Turn mixer to medium speed and add condensed milk, lime zest and lime juice.
Pour mixture over the crust and bake for 15 minutes; cool and transfer to the refrigerator or freezer.
In a small mixing bowl, add heavy cream, sugar and vanilla extract; beat with a hand mixer on high speed until stiff.
Spoon or pipe cream onto pie and garnish with lime wheels or lime wedges and serve.