cook like james

Download The Best Key Lime Pie recipe

This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.

Graham Cracker Crust

6 ounces (170 grams) graham crackers, broken into 1-inch pieces (about 11 crackers)

2 ounces (57 grams) mini pretzel twists (about 35 twists)

¼ cup packed (1¾ ounces/50 grams) light brown sugar

¼ teaspoon table salt

8 tablespoons unsalted butter, melted

Lime Filling

1½ cups sweetened condensed milk

¾ cup lime juice (6 limes)

6 tablespoons heavy cream

4 large egg yolks

⅛ teaspoon table salt

Whipped Cream Topping

Whipped Cream Topping

1 cup heavy cream

2 tablespoons confectioners' sugar

½ teaspoon vanilla extract

FOR THE CRUST:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cracker pieces, pretzels, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.
2. Transfer cracker mixture to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of plate. Place plate on baking sheet and bake until crust is fragrant and set, about 17 minutes. Transfer sheet to wire rack.

FOR THE FILLING:  

1. Whisk all ingredients in bowl until fully combined. With pie plate still on sheet, carefully pour filling into crust (crust needn't be cool). Transfer sheet to oven and bake pie until edge of filling is set but center still jiggles slightly when shaken, about 30 minutes.
2. Place pie on wire rack and let cool completely, about 1 hour. Refrigerate until fully chilled, at least 4 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.

FOR THE WHIPPED CREAM

1. Using a stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Add confectioner's sugar and vanilla; increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread over filling and working gently, use spatula or spoon to create swirls and cowlicks over surface of cream. Sprinkle with lime zest. Serve.