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.
What you'll need
Ingredients
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
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon vanilla extract
The method
Directions
01
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.
02
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.
03
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.
04
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.
05
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.
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Fold in half along dotted line, blank sides facing in
Cook Like James
World's Best Key Lime Pie
Prep
Cook
Yield
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.
Ingredients
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
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon vanilla extract
Cook Like James · The method
Directions
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.
3
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.
4
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.
5
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.
Cook Like James
World's Best Key Lime Pie
Prep
Cook
Yield
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.
Ingredients
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
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon vanilla extract
Directions
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.
3
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.
4
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.
5
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.
