The BEST Key Lime Pie
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Hands down the best recipe for Key Lime Pie straight from the Sunshine State!
Ingredients
For the Crust
  • 12 honey graham crackers
  • 6 Tbs butter, cubed (If unsalted, add a pinch of sea salt.)
  • 2 Tbs. sugar
For the Filling
  • 2 Tbs. key lime zest
  • ½ cups key lime juice
  • 4 egg yolks
  • 1 can of sweetened condensed milk
  • pinch of sea salt
For the Whipped Cream Topping
  • 8 oz. heavy cream
  • 1 t vanilla
  • 1 T sugar
Instructions
For the Crust
  1. Preheat oven to 350º. Place the graham crackers, butter, and sugar in a food processor. Pulse until it is the texture of wet sand. (No, you don't need to melt the butter first. This is easier!)
  2. Press the mixture evenly into a tart shell using your fists gently. Place the tart shell on a baking sheet to make your life easier. Bake for 20 minutes. Cool completely on a wire rack.
For the Filling
  1. Reduce heat to 325°. Mix the zest, juice, yolks, condensed milk and a tiny pinch of sea salt together in a bowl. Pour over the cool crust and bake (on a baking sheet again) for 15 minutes. Remove from oven. Cool, and then chill in the refrigerator for about 6 hours.
For the Whipped Cream Topping
  1. To make whipped cream it is best to chill your beaters and bowl for 5 minutes in the freezer. Mix cream, vanilla, and sugar together until it stiffens. If you over-mix, you will have butter. Dollop on pie or use a pastry bag with a star tip to make a fancy design.
  2. Eat your heart out!
Notes
If you don't have key limes available, you can use Persian limes (regular limes). It will be delicious, but different. Key limes are smaller, more yellow, and have a bright, distinctive flavor.

You will need about 9-10 key limes for this recipe.

If you don't have a food processor, put your graham crackers in a bag and whack them with a rolling pin or frying pan. Melt the butter and mix it with the crumbs and sugar in a small bowl and press it into a tart shell.
Recipe by Mamaguru at http://mamaguru.com/the-best-key-lime-pie/