Mix until the graham crumbs are thoroughly coated with the butter
_ Ingredients
Crust Ingredients
1 1/4 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar
Filling Ingredients
14 oz sweetened condensed milk
4 egg yolks
2/3 cup key lime juice, fresh or bottled
Topping Ingredients
1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla
1 tbsp lime zest for garnish
Lime slices, for garnish (optional)
_ Instructions
Heat the oven to 350°F. Begin by preparing the crust. In a medium bowl combine
the graham cracker crumbs, melted butter, and sugar.
Mix until the graham crumbs are thoroughly coated with the butter.
Press the crumbs into a 9-inch pie plate. Bake for 10 minutes, or until the crust is
golden brown all over. Remove the crust from the oven to cool, and leave the
oven on.
Next, prepare the filling. In a large bowl combine the condensed milk and egg yolks.
Whisk until thoroughly combined, then add the lime juice and whisk until the
mixture begins to thicken slightly, about 1 minute.
Pour the filling into the prepared pie crust and lightly tap the plate to release any
air bubbles.
Bake for 10-15 minutes, or until the filling is set around the edges and slightly wobbly in the center. Remove from the oven and cool to room temperature, then cover the pie with plastic, or store in an airtight pie container, and refrigerate for at least 8 hours or overnight.
When you are ready to serve prepare the topping. In the work bowl of a stand
mixer fitted with a whip attachment, or in a medium bowl with a hand mixer,
combine the heavy cream, powdered sugar, and vanilla.
Mix on low speed for 30 seconds to combine the powdered sugar, then increase the speed to high and whip until soft peaks form, about 1 minute.
Spread the whipped cream on the pie.
Garnish with lime zest and lime slices, if desired.
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