Mike's Deep-dish Key Lime Pie Recipe
Buttery graham cracker crust filled with fresh lime custard, raspberry sauce and whipped cream.
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Ingredients
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Crust
Key Lime Custard
Raspberry Sauce
Whipped Cream
Method
Crust Preparation
- 1
Prepare the Graham Cracker Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Shape the Crust
Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie pan. Bake in the preheated oven for 8-10 minutes or until golden brown. Remove from oven and let cool.
Key Lime Custard Preparation
- 3
Mix the Custard Ingredients
In a large mixing bowl, whisk together key lime juice, sweetened condensed milk, and egg yolks until smooth and fully combined.
- 4
Fill the Crust
Pour the lime custard mixture into the cooled graham cracker crust, spreading it evenly. Bake for an additional 15 minutes. Remove from oven and let it cool to room temperature, then refrigerate for at least 3 hours to set.
Raspberry Sauce Preparation
- 5
Prepare the Raspberry Sauce
In a small saucepan, combine fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, approximately 5-7 minutes.
- 6
Cool the Sauce
Remove from heat and strain the sauce through a fine-mesh sieve to remove seeds. Allow to cool before using.
Whipped Cream Preparation
- 7
Whip the Cream
In a mixing bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium speed until soft peaks form.
Assembly
- 8
Assemble the Pie
Once the pie has set, spread the whipped cream over the top of the key lime custard. Drizzle raspberry sauce over the whipped cream and serve.