Name: Moxies Beaver Creek Restaurants Key Lime Pie Recipe
Cook time: 4 h
Total time: 4 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 cups graham cracker crumbs; 0.5 cups finely chopped pecans; 2 tbs granulated sugar; 3 tbs unsalted butter, melted; 0.25 tsp fine kosher salt; 1 cups sweetened condensed milk; 0.5 cups fresh key lime juice (or regular lime juice); 1 tbs zest of key limes (or regular limes); 3 units large egg yolks; 0.25 cups full-fat sour cream; 0.5 cups heavy whipping cream; 1.5 tbs powdered sugar; 0.5 tsp vanilla extract; 6 units toasted pecan halves for garnish; 0.5 tsp extra lime zest for garnish

Method

Crust

Prepare oven and pan

Preheat the oven to 350°F (175°C). Use a 7-8 inch tart pan with removable bottom or two 4-inch individual tart pans for 2 servings. Lightly butter the pan(s).

Combine dry ingredients

In a medium bowl, stir together 1 cup graham cracker crumbs, 1/2 cup finely chopped pecans, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until evenly combined.

Bind crust and press

Pour 3 tablespoons melted unsalted butter over the crumb mixture and stir until the mixture holds together when pressed. Press the mixture evenly into the bottom and up the sides of the prepared pan(s), forming a compact crust about 1/4 inch thick.

Bake the crust in the preheated oven for 8-10 minutes, until fragrant and slightly set. Remove from oven and let cool on a rack while you make the filling. Lower oven to 325°F (160°C) if desired for gentle finishing during baking the filled pie.

Filling

Whisk base

In a medium bowl, whisk together 1 cup sweetened condensed milk and 1/4 cup full-fat sour cream until smooth and homogenous.

Add citrus and yolks

Whisk in 1/2 cup fresh key lime juice and 1 tablespoon lime zest until fully incorporated. Add 3 large egg yolks one at a time, whisking thoroughly after each addition so the mixture is smooth and slightly thickened.

Fill crust

Pour the filling into the prepared cooled crust, smoothing the top with a spatula so it fills evenly.

Bake gently

Bake at 325°F (160°C) for 12-15 minutes, until the edges are set and the center still slightly jiggles — it will set more as it chills. Do not overbake to avoid curdling and cracking.

Cool and chill

Remove the pie from the oven and cool to room temperature on a rack (about 30 minutes). Then refrigerate, uncovered, for at least 3 hours but preferably 4 hours (or overnight) to fully set and develop flavor.

Whipped Cream & Garnish

Toast pecans

While the pie chills (or in a small skillet over medium heat), toast the pecan halves for garnish for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.

Make whipped cream

Just before serving, pour 1/2 cup cold heavy whipping cream into a chilled bowl. Add 1 1/2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with a whisk or electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat.

Assemble and garnish

Remove the chilled pie from the refrigerator. Dollop or pipe the whipped cream around the edge or in the center. Sprinkle the toasted pecan halves and 1/2 teaspoon extra lime zest over the top for garnish. Optionally chill for 10 minutes after garnishing before serving.