It’s been pretty deep around here lately. In the interest of lightening things up, I’m sharing my most favourite Key Lime Pie Recipe. ⁣⁣

It’s quick, easy, and everyone will freak out when they find out you made it. ⁣⁣⁣

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𝐈𝐟 𝐲𝐨𝐮 𝐭𝐚𝐤𝐞 𝐧𝐨𝐭𝐡𝐢𝐧𝐠 𝐞𝐥𝐬𝐞 𝐟𝐫𝐨𝐦 𝐭𝐡𝐢𝐬 𝐩𝐨𝐬𝐭, 𝐦𝐚𝐤𝐞 𝐭𝐡𝐢𝐬 𝐠𝐫𝐚𝐡𝐚𝐦 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 𝐜𝐫𝐮𝐬𝐭 𝐫𝐞𝐜𝐢𝐩𝐞 𝐲𝐨𝐮𝐫 𝐠𝐨-𝐭𝐨. 𝐓𝐫𝐮𝐬𝐭 𝐦𝐞. 𝐘𝐨𝐮 𝐜𝐚𝐧 𝐭𝐡𝐚𝐧𝐤 𝐦𝐞 𝐥𝐚𝐭𝐞𝐫. ⁣⁣⁣
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⁣I call it a “double-deep graham cracker crust” because, my friends, that is the only way a graham cracker crust should ever be made. ⁣⁣⁣

Key Lime Pie Ingredients

Double-Deep Graham Cracker Crust

⁣⁣⁣2 cups Graham cracker crumbs⁣⁣⁣
1/4 cup brown sugar⁣⁣⁣
1 tsp ground cinnamon⁣⁣⁣
8-9 tbsp unsalted butter, melted⁣⁣⁣

Key Lime Pie Filling⁣⁣⁣

2 large egg whites, at room temperature. ⁣⁣⁣
4 large egg yolks⁣⁣⁣
1 (300 ml) can of sweetened condensed milk⁣⁣⁣
1/2 cup fresh lime juice. ⁣⁣⁣3 to 4 regular limes or 20-ish key limes.

To Serve⁣⁣⁣

1 cup of heavy cream⁣⁣⁣
1 Tbsp icing sugar⁣⁣⁣

Equipment Needed⁣

• ⁣9-inch pie plate, or a 10″ fluted tart pan. I prefer the tart pan because it’s fancier. ⁣
• Stand mixer fitted with the whisk attachment or a hand blender. ⁣⁣⁣
• Lime zester, lime juicer, two mixing bowls, cooling rack, measuring spoons, measuring cups.

Key Lime Pie Method

Let’s get down to business.

Double Deep Graham Cracker Crust⁣⁣

• Preheat the oven to 350F.⁣
  
• In a medium bowl, combine the graham cracker crumbs, sugar and cinnamon.
  
• Add the melted butter and blend well.
  
• Use a flat bottomed glass to press the mixture evenly into the bottom and up the sides of your tart pan.
  
• Bake for 10 minutes on the lowest oven rack.⁣⁣⁣

Key Lime Pie Filling

• In a medium bowl, whip the egg whites until they hold stiff peaks. (Pictured below).
  
• ⁣In a large bowl, whisk together the egg yolks, condensed milk and lime juice. ⁣Mix well.
  
• ⁣Gently fold in 1/3 of your egg whites.
  
• Once incorporated, fold in the remaining egg whites.
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• Pour mixture into pre-baked crust. 
  
• Bake for 20 minutes. 
  
• The filling should be just set. It will be puffed up (souffled) when it first comes out of the oven. 
  
• Gently place it on a baking rack, it will deflate as it cools. 

Garnish

Whip your cream to soft peaks and add icing sugar to sweeten.
Serve each piece of pie with a large dollop of cream. 
Tag me if you use this recipe. I’d love to see your masterpieces! 

Enjoy!

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