Key Lime Pie

It feels like this has been the year of Key Lime pie.  It made its first appearance in March, and then it graced the table at Easter shortly thereafter.  Since then, it has seen many potlucks, birthday parties, and girls' night events.  When a dessert is this delicious and easy to make, it's hard to resist the temptation to become a one-hit-wonder. 

This pie is smooth and creamy with a refreshing tang that makes summer sunshine, ice cold lemonade, and all things fresh and glorious rush straight to mind.  It is an understatement to say that I love it.  And of course, I love all the adoring compliments and sighs of culinary delight that follow when I share it with others. 

Key Lime Pie

Crust:
1 1/2 cups (135 grams) graham cracker crumbs
6 Tablespoons butter, melted
1/3 cup (65 grams) granulated sugar

Filling:
4 ounces cream cheese (only full fat cream cheese will work), softened to room temperature
4 egg yolks
14 ounce can sweetened condensed milk (again, only full fat)
1/2 cup fresh squeezed lime juice
zest of two limes

Topping:
1 cup heavy whipping cream
2 rounded teaspoons confectioner's sugar
1/4 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  In a food processor, blend the sugar and graham crackers until they are resemble a crumb texture, pour the melted butter through the processors top opening and pulse until the crumbs are moistened.  Press the crumbs up the sides of the pie plate and then press the rest onto the bottom.  Bake the crust for 12 minutes.  In the meantime, prepare the filling.

In a stand mixer, beat the cream cheese on high speed until smooth.  Beat in the egg yolks, scraping down the sides as needed.  Beat in the sweetened condensed milk, lime juice and lime zest until combined.  Pour into the warm crust.

Bake for 16-18 minutes, or until the sides are very lightly browned.  The center may slightly jiggle, and that's to be expected.  Allow the pie to cool on a wire rack for 30 minutes.  Transfer to the refrigerator and chill for at least four hours before slicing.  The pie should be served chilled.  It will keep in the refrigerator, covered, for up to three days.  

Before serving, decorate with whipped cream, and a lime slice.  Only use real whipping cream that has been whipped with a bit of confectioner's sugar and a very small amount of vanilla.  Do NOT use a whipped cream dispenser.  I have found that method produces whipped cream that does not hold it's shape for more than a few minutes.    

*Printable Recipe*