¾cupof key lime juicewhich you can get from about a pound of key limes
For the topping:
1cupheavy cream
1tablespoonsugar
Instructions
For the crust:
Preheat the oven to about 350 degrees Fahrenheit.
While waiting for the oven to heat to the desired temperature, place the graham crackers in a plastic bag. Crush them until you get crumbles. You can also put the crackers in a food processor.
In a large mixing bowl, put butter then add the graham cracker crumbs. Put sugar and salt then combine the ingredients.
Put this mixture into a pie dish. Pat it down using your fingers so that you can make a crust.
Bake for 10 minutes. You’ll know that it is done when the color has turned light brown. Let it cool as you prepare the pie filling.
For the pie filling:
Whip the key lime zest with the egg yolks in a large bowl for two minutes. Reserve a pinch of the zest as you will use it to sprinkle the top of the pie.
Add the milk and mix for three minutes.
Add the lime juice. Mix until it has been integrated with the mixture.
Pour this into the pie crust. Then place it in the oven for 15 minutes. You will notice that the pie will slightly rise although there is no change in the color of the filling.
Let this cool for half an hour. If you are not pressed for time, you can cool it in the fridge for another 2 hours. Placing it in the freezer is also a good option.
For the topping:
Simply whip together the sugar and cream using an electric mixer. This should not take more than 2-3 minutes. Use this to top the pie. You can also add extra key lime zest for garnishing.
Notes
~ Free Tip ~If you are not to eat the pie right away, I suggest you keep it refrigerated. Don’t leave it out for more than two hours at room temperature because it can easily spoil. When refrigerated, key pie lime will stay fresh for about two to three days. It should be covered loosely with plastic wrap. It is also possible to freeze it.