Prize Winning Key Lime Pie

 

Ingredients

The Crust

• 1 ½ to 2 cups graham cracker crumbs

• 5 tablespoons granulated sugar

• 6 tablespoons butter, melted

The Filling

• 2 (14-ounce) cans sweetened condensed milk

• ½ cup full-fat sour cream

• ¾ cup Key lime juice (such as Nellie & Joe's Key Lime Juice)

• 2 large egg yolks

• Zest from 1 lime (or key lime)

The Fresh Whipped Cream Topping

• 8 ounces heavy whipping cream, very cold

• 1 tablespoon vanilla extract

• 3 to 4 tablespoons powdered sugar

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Instructions

1. Prep and Bake the Crust

1. Preheat your oven to 350°F.

2. In a bowl (or food processor), mix the graham cracker crumbs, sugar, and melted butter until combined.

3. Firmly press the mixture into the bottom and up the sides of an 8 or 9-inch deep-dish pie plate.

4. Bake for 6 to 8 minutes until just lightly golden brown. Remove from the oven and let it cool completely.

2. Make and Bake the Filling

1. Keep the oven temperature at 350°F.

2. In a stand mixer or a large bowl with an electric mixer, combine the sweetened condensed milk, sour cream, Key lime juice, egg yolks, and lime zest.

3. Beat on medium-high speed for 2 full minutes until the filling becomes noticeably thick and smooth.

4. Scrape the filling into your cooled crust.

5. Pro-Tip from the Chef: Place the pie plate onto a baking sheet before putting it in the oven (this protects the pie from accidental thumbprints when you pull it out!).

6. Bake for 15 to 20 minutes. It is done when the edges are set and the very center only wiggles slightly when shaken. Do not let the top brown.

3. Cool and Chill

1. Let the pie cool completely on the counter for at least 30 minutes.

2. Transfer it to the refrigerator to chill for at least 3 hours before serving. (Colleen notes that cold air falls, so placing it on the very bottom shelf of your fridge will help it set the fastest!)

4. Garnish and Serve

1. In a chilled mixing bowl, whip the cold heavy cream on high speed until stiff peaks begin to form. Add the vanilla extract and powdered sugar, and whip until firm.

2. Scoop the whipped cream into a pastry bag with a decorative tip (or just a Ziploc bag with a corner snipped off) and pipe it onto the chilled pie an hour or so before serving.

3. Finish with a light sprinkle of extra fresh lime zest or graham cracker crumbs across the top.