You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the Florida Keys together, in our minds of course. Check out this key lime pie recipe featuring my very own, from scratch graham cracker crust.
SUPPLIES USED:
INGREDIENTS:
Homemade Graham Crackers:
3/4 cup (116g) all-purpose flour
1.5 cup (211g) whole wheat flour
1/4 cup (60g) brown sugar
1/2 teaspoons (2g) fine sea salt
1 teaspoon (4g) baking powder
1.5 teaspoons (4g) ground cinnamon
1 large whole egg
3.5 tablespoons (50ml) whole milk
1/4 cup (80g) honey
3 tablespoons (42g) neutral-tasting oil
Graham Cracker Crust:
2 cups (250g) crushed graham crackers
1/3 cup (70g) brown sugar
3/4 teaspoon (3g) teaspoon fine sea salt
3/4 cup (168g) unsalted, melted butter
Key Lime Pie Filling Ingredients:
4 egg yolks
1 tablespoon (4g) fresh key lime zest, roughly chopped
14 ounces (400g) sweetened condensed milk
1/2 cup (120ml) key lime juice
INSTRUCTIONS:
Graham Cracker Crust Method:
Start by mixing together all-purpose flour, whole wheat flour, brown sugar, fine sea salt, baking powder, and ground cinnamon. Mix together until thoroughly combined.
Separately, crack 1 large egg in a medium-size bowl and whisk before adding whole milk, honey, and neutral-tasting oil.
Once the egg mixture is completely mixed together, add it to the flour mixture and mix and knead together until a nice dough has formed. If the mixture is too dry add a splash of milk.
Once the dough is smooth, wrap in plastic wrap and let rest in the fridge for 30 minutes to 1 hour.
After 30 minutes to 1 hour, place the dough on a well-floured surface and roll it out to ⅛ inch thickness.
Place on a baking sheet lined with parchment paper punching little holes into the dough using a fork before baking at 350°F for 15-20 minutes, or until dry and crisp.
Let graham crackers sit on a wire rack until cool.
Pie Filling Method:
In a medium-size bowl add 4 egg yolks and whisk in key lime zest that has been roughly chopped.
Add sweetened condensed milk and whisk in key lime juice. Once thoroughly combined, cover with plastic wrap and let sit at room temperature while preparing the crust.
Pie Assembly Method:
Place the graham crackers into a plastic bag and crush using a rolling pin until it is mostly fine crumbs.
Place fine crumbs into a medium-size bowl along with brown sugar, fine sea salt and whisk together before adding melted unsalted butter mixing together until a wet sand mixture is reached.
Press into a 9” pie mold evenly, using the bottom of a flat cup. Bake the crust at 350°F for 10 minutes. Set aside to cool completely.
Once cooled, pour in the key lime pie filling and bake at 350°F 15-17 minutes or until set, but still slightly jiggly.
Pull it out of the oven and let it cool most of the way, then place it in the fridge to let it cool completely, at least 3 hours but ideally overnight.
After completely cooled, slice and serve with a dollop of whip cream and fresh grated key lime zest.
