Key Lime Pie

I’m about to introduce you to one of my all-time favorite desserts! Normally I’m not much of a “sweets” person. But that may be why I gravitate towards key lime pie so much. That combination of sweet and sour, crunchy and tender, right and wrong…? The key thing here is balance, and if you are a fan of THAT, then I think you will enjoy this surprisingly simple recipe for all types of occasions.

Active Time: 45 minutes

Total Time: 3 hours 45 minutes

Serves: 6-12 people

Ingredients

FOR THE CRUST:

1½ cups (180g) finely crushed graham cracker crumbs, from about 12 whole graham crackers

¼ cup packed light brown sugar

5 tablespoons unsalted butter, melted

¼ tsp. Kosher salt

⅛ tsp. Ground cinnamon

FOR THE FILLING:

2 Egg Yolks

28 oz sweetened condensed milk

3/4 cup key lime juice

1 tablespoon grated lime zest

1 tablespoon orange zest, optional

⅓ cup sour cream

Splash of orange liqueur (such as triple sec, Cointreau, or Grand Marnier)

FOR THE TOPPING:

⅓ Cup or 4 oz. Mascarpone cheese, room temperature (can substitute cream cheese)

½ Cup Powdered Sugar, plus more for garnish

1 tsp. Fresh grated lime zest, plus more for garnish

½ tsp. Vanilla Extract

1 Cup Heavy cream, very cold

Directions

FOR THE CRUST:

  1. Begin by preheating the oven to 350 degrees Fº.

  2. If you’re starting out with full graham crackers, use a food processor to grind them into fine crumbs. You can also place them in a zip-lock bag and crush them with your hands or a rolling pin.

  3. Add the brown sugar, and melted butter, and pulse or stir until combined and resembles the texture of wet sand. Gently press the mixture into the bottom and sides of a pie pan to compact the crust and bake until set and golden, about 8-10 minutes. Remove from the oven and set aside for future use. Leave the oven on for the remaining steps.

FOR THE FILLING:

  1. Meanwhile, use a mixer with the whisk attachment and beat the egg yolks in a large bowl at high speed until fluffy, about 5 minutes. Slowly add the condensed milk and continue to beat until thick, about 2 minutes longer. Lower the mixer speed and add the lime juice, lime zest, sour cream, and orange liqueur. Mix just until well combined.

  2. Pour the mixture into the crust and bake for 10-15 minutes, until the filling is almost set; however, it should still jiggle a bit. Remove the pie from the oven and allow it to cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, for at least 3 hours.

FOR THE TOPPING:

  1. To a medium bowl add the mascarpone cheese, powdered sugar, lemon zest, and vanilla extract. Gently stir together to combine. Set aside.

  2. Add the cold heavy cream to a large metal bowl. With a mixer begin to beat the cream on low speed, then increase to medium speed until soft peaks form, about 1-2 minutes. Add the whipped cream to the mascarpone cheese mixture. With a rubber spatula, gently fold the two together (being sure not to stir, or it will collapse).

  3. Top the pie with the whipped cream. Decorate with lime zest or lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Tips

  • When compacting the crust, consider running a spoon around the bottom corners of the crust where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.