Key Lime Pie. This pie is an American classic. Originally hailing from the state of Florida (where key lime trees grew wild in people’s yards) it became a local hit that is now a part of Florida history. If you are anywhere but Florida this pie is most often made with Persian lime. Florida’s key lime groves were mostly wiped out by a hurricane in the ‘20’s and then those groves were replanted with the hardier Persian lime. But, fret not, Florida now imports Key limes from Haiti. In this pie, sweetly tart custardy filling meets creamy and cool whipped cream on top. Don’t forget about the toasty graham cracker crust that adds the best bit of crunch-heaven!
Ingredients
Brown Butter Graham Cracker Crust:
1 ¾ cups crushed graham cracker crumbs
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1/3 cup powdered sugar
8 tablespoons brown butter
1/8 tsp. salt
For the Key Lime Pie Filling:
1/2 cup key lime juice, fresh if possible. Can substitute regular limes
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided
5 egg yolks
Whipped cream
1 cup whipping cream
1 pinch salt
1 teaspoon vanilla
2 tablespoons powdered sugar
For the crust:
Preheat the oven to 325°F
In a large bowl add the graham cracker crumbs, powdered sugar, and salt.
Add about 7 Tablespoons melted butter.
Mix until combined.
If it seems like it needs more butter add the remaining TBSP (I like the full 8 Tablespoons).
Pour contents into a 6 1/4-Inch Springform pan and press to form a shell. The crust will go very high up the sides…you want this.
Bake the crust for 15 minutes at 325°F and set aside.
For the Key Lime Pie Filling:
Whisk sweetened condensed milk with the egg yolks.
Whisk in Mascarpone cheese.
Stir in whipping cream and lime juice.
Stir in 1 to 1 1/2 teaspoons lime zest.
Pour into a prepared graham cracker crust and bake at 325° for 35-45 minutes. This is far longer than you would bake a traditional key lime pie but due to it’s thickness it will take much longer.
Let cool to room temperature and then put in the fridge for 30 minutes.
For the whipped cream:
Whip 1 cup heavy cream into stiff peaks. Add the vanilla, salt, and powdered sugar and whip until fully incorporated. Set aside.
Plop or spread on top of the cooled key lime pie layer and smooth with the back of a spoon.
Grate some fresh lime zest over top, for color
Put in the fridge covered in plastic wrap and chill until ready to eat.
