Key Lime Pie
Pie Crust
Graham cracker crumbs 1 ½ cups
Kosher salt ¼ tsp
Butter 3 oz
Sugar 5 tsp
Eggs 1 whole + 1 yolk
Soften the butter to room temperature. Lightly whisk the eggs. Mix the salt, sugar and graham cracker crumbs. Mix in the butter and egg with your fingers until a soft dough forms. Press the dough into a pie tin, using your fingers, make sure the thickness is even. Let the crust chill in the refrigerator while you prepare the filling.
Pie Filling
Eggs 3 each
Flour 1 ½ oz
Sugar ½ cup + 1 tbsp
Lime zest 1 tbsp
Kosher salt pinch
Vanilla extract ¾ tsp
Lime juice 3 oz
Key lime juice 3 oz
Heavy cream 9 oz
Fine chop the lime zest. Whisk the eggs and combine with flour, sugar, zest, salt and vanilla until smooth. Add both of the lime juices and the cream and whisk until incorporated.
Set the oven to 275. Pour the mix into the pie shells and bake for 30 minutes or until just set in the middle (It will be a little jiggly but don’t worry, it will set up once it cools.
