Silky Smooth Keylime Pie with Graham Cracker Crust

#keylimepie #keylime #summerpie #summerdesserts

Silky Smooth Keylime Pie with Graham Cracker Crust

Keylime pie is an American Dessert pie that is one if not my (Nancy) personal favs ! The traditional way is just with egg yolks, sweetened condensed milk and of coarse the star of the dish the key lime juice. However, there are a few different renditions out there now days, some add yogurt, some add cream cheese. In today's recipe, I am showing you how I like to prepare it.

Ingredients for the crust
200 grams of Graham Crackers
1/2 cup of melted and slightly cooled unsalted butter (125 ml)
a pinch of salt
Note if you are using salted butter, omit the dash of salt.

Ingredients for the whipped topping
1 cup of 35% heavy whipping cream (250 ml)
a dash of vanilla extract
1/2 cup of powdered sugar (60 grams)

Ingredients for the Filling
The yolk of 3 eggs
the zest of 6 limes
the juice of about 14 limes = 2/3 cup or 158 ml
1 packages 8 ounce block of softened cream cheese (227 grams)
1 can of sweetened condensed milk 300 ml



Directions For The Crust
1) Pulsate the graham crackers in a food processor until fine. Or simply buy them already ground.
Add to a large bowl and whisk in a pinch of salt.

2) Melt and semi cool your butter and add gradually to the crackers. Be sure to mix well and add gradually the butter as not to oversaturate.
You want the consistency of wet sand, where it will form a ball in your hand and hold without being too wet.

3) Fill in your 9x9 raised edge baking pan with the mixture and press with your hand, the back of a measuring cup or a glass with a flat bottom.

4) Do this gently and as evenly as possibly, be sure to coat the sides as well.

5) Bake in a preheated 325 FH (160 celsius) oven for about 5-10 mins until light golden. Then Set to the side to fully cool.

Directions Topping
1) Add the whipping cream and vanilla extract to a bowl and beat with a whisk, hand or stand mixer until thickened. Then gradually add the powdered sugar. Once done, place in the fridge to chill until needed.

Directions Filling

Note:Be sure to prep the lime juice ahead of time, to speed yo the flow.

1) In a stand mixer add the egg yolks and zest and whisk on high for about 5 mins until the yolks lighten in colour and thicken slightly.

2) Reduce speed and add in gradually the condensed milk, followed by the softened cream cheese You can increase speed once all incorporated for a quick min to ensure a smooth batter.

3) Lower speed once more and gradually add the fresh lime juice. You will notice a thinner batter but not to worry, once cooked and fully set you will remain with a rich soft set pie bursting with lime flavour.

4) Fill the cooled pie shell with the batter and give it a light giggle to even out the batter.

5) Bake at 325 FH (160 celsius) for about 14-16 mins , or until you see a slight giggle remain and a light skin that forms overtop. Note: Do Not over bake this pie, as it will ruin the flavour and creamy texture.

6) Let fully cool before decorating with the whipped cream topping, add some lime slices and of coarse more lime zest!

7) We suggest a minimum of an 8 hr chill, if not overnight which is always best and what we recommend! As the cake will properly set with the crust and marry together all flavours.

This is an absolutely delicious , decadent refreshing summer pie we hope you enjoy!

Nancy & Franca thank you for viewing this recipe,
As Always, Continue to Love What Ueat.



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