Key Lime Pie Recipe

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11 (roughly 160g) Complete sheet of graham biscuits 1/2 cup (62g) Roasted salted macadamia almonds are what I use. 25 grams (2 tablespoons) of granular sugar 5 tablespoons (71g) softened unsalted butter Complementary Topping 793g or 28 ounces (two 14-ounce cans) Condensed full-fat flavored milk One cup (240 milliliters) Lime key juice 4 whole egg yolks plus 1 teaspoon essence of key lime

Ingredients

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Heat the oven to 350 degrees Fahrenheit (177 degrees Celsius). To prepare the crust, blend the graham crackers and macadamia almonds into a coarse consistency using a food processor. A few larger seeds are acceptable. Transfer to a medium basin and incorporate the sugar. Stir in the liquefied butter until combined. It will be a viscous, coarse, and gritty mixture. Make an attempt to pulverize or fragment any sizable portions. 

INSTRUCTIONS

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Ungreased, transfer the mixture to a 9-inch pie dish. Form a crust by pressing the crumbs with your hand into the bottom and up the sides. Apply moderate pressure while patting the mixture until it ceases to be brittle. A small measuring cup with a flat bottom can be used to assist in pressing the bottom crust and smoothing the surface, but be careful not to compress down too tightly.

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Additionally, to achieve a rounded crust, run a spatula around the lower "corner" where the edge and bottom meet. This prevents the crust from unraveling when the pie is sliced. For additional guidance on shaping techniques, please refer to the recipe page for graham cracker crust.

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Preheat the crust for eight minutes. While removing from the oven, maintain the oven on. Vendor the filling: Combine the lime juice, sweetened condensed milk, and egg yolks with a whisk or an electric mixer. Incorporate the citrus zest with a whisk. Apply to a heated crust.

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Bake the pie for 18–20 minutes, or until the center is only faintly jiggly. You desire that it be largely established. Remove from the oven and place on a wire rack to cool completely. After cooled, refrigerate for a minimum of one hour and a maximum of three days before utilizing.

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