Key Lime Pie
Recipe courtesy of Selene Puchoon, Pastry Chef, Isla Del Sol Yacht and Country Club (St. Petersburg, Fla.)
Ingredients
- Ingredients for the crust:
- graham cracker crumbs - 1 1/2 cups, finely crushed (approximately 12 whole graham crackers)
- brown sugar - 1/3 cup
- unsalted butter - 4 Tbsps., melted
- Ingredients for the filling:
- sweetened condensed milk - 2 cans, 14 ozs. ea.
- plain Greek yogurt - 1 cup
- lime zest - 1 Tbsp., grated
- fresh lime juice - 3/4 cup
- Ingredients for the topping:
- heavy cream - 1 cup, cold
- confectioners' sugar - 2 Tbsps.
- lime zest - 1 tsp.
- lime slices - 8-10 slices
Instructions
Procedure for the crust:
Preheat oven to 375°F.
Combine the graham cracker crumbs, brown sugar, and melted butter; stir ingredients together until well combined.
Using your fingers and the bottom of a dry measuring cup, press the crumbs firmly into the bottom and up the sides pie pan (9-8inch).
Bake for 10 minutes, until just slightly browned. Let the crust cool.
Procedure for the filling:
Lower the oven temperature to 350°F.
In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
Pour the thick mixture into the graham cracker crust. Bake for 15 minutes, until the filling is almost set, it should wobble a bit.
Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
Procedure for the topping:
In the bowl of an electric mixer, beat the heavy cream until soft peaks form.
Add the confectioners’ sugar and beat until medium peaks form.
Top the pie with the whipped cream. Decorate with the lime zest and lime slices.
Store the pie in the refrigerator until ready to serve.
