Key Lime Pie Recipe

Name: Cork & Pig Taverns Key Lime Pie Recipe
Cook time: 6 h
Total time: 6 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 2 tbsp granulated sugar; 6 tbs unsalted butter, melted; 0.25 tsp fine salt; 1 can sweetened condensed milk; 0.75 cups fresh key lime juice (or bottled if unavailable); 1 tbsp zest of key limes (or regular limes); 4 count large egg yolks; 2 tbsp granulated sugar; 0.125 tsp fine salt; 1 cup heavy cream, cold; 2 tbsp confectioners' sugar; 0.5 tsp vanilla extract; 0.5 tsp lime zest for garnish

Inspired by Cork & Pig Tavern

Time6h

Serves8

Make Key Lime Pie Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 tbsp granulated sugar

6 tbs unsalted butter, melted

1/4 tsp fine salt

Filling

1 can sweetened condensed milk

3/4 cups fresh key lime juice (or bottled if unavailable)

1 tbsp zest of key limes (or regular limes)

4 count large egg yolks

2 tbsp granulated sugar

1/8 tsp fine salt

Optional Topping

1 cup heavy cream, cold

2 tbsp confectioners' sugar

1/2 tsp Watkins vanilla extract

1/2 tsp lime zest for garnish

Method

Graham Cracker Crust

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or springform pan.

Combine the graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/4 teaspoon salt in a medium bowl. Stir until mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish (use the bottom of a measuring cup for an even, compact crust).

Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot.

Filling

In a medium bowl, whisk the 4 egg yolks with 2 tablespoons granulated sugar and 1/8 teaspoon salt until pale and slightly thickened (about 1–2 minutes).

Add the 1 can of sweetened condensed milk to the yolk mixture and whisk until smooth and fully combined.

Whisk in the 3/4 cup key lime juice and 1 tablespoon lime zest until mixture is homogeneous. Taste — it should be bright and tangy.

Pour the filling into the baked (and slightly cooled) crust, smoothing the top with a spatula.

Bake the pie at 325°F (160°C) for 12–15 minutes, until the filling is set at the edges but still slightly jiggly in the center (it will continue to firm as it cools). Avoid overbaking to prevent cracking.

Remove the pie from the oven and let cool to room temperature on a wire rack for 1 hour. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to fully set and develop flavor.

Optional Topping

For whipped cream topping, chill a mixing bowl and beaters in the refrigerator for 10–15 minutes if possible. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form for a light topping (do not overbeat or you will make butter). Taste and adjust sweetness if desired.

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with 1/2 teaspoon lime zest and additional lime slices if desired.