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Key Lime Pie with Candied Lime Peels Recipe | ZoëBakes
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Key Lime Pie

Key Lime Pie is what I would make if stuck on a desert island. It satisfies my craving for sweet, creamy and tart. The perfect dessert!
Course: Dessert
Author: Zoë François

Ingredients

Crust

  • 1 package (140g) or 9 whole graham crackers
  • 4 Tbsp (56g) unsalted butter, melted
  • 1/3 cup (68g) brown sugar
  • Pinch salt

Key Lime Filling

  • 4 ounces (112g) cream cheese room temperature
  • 2 Tbsp sugar
  • 14 ounce can sweetened condensed milk
  • 5 egg yolks
  • 2/3 cup (158ml) key lime juice bottled or freshly squeezed
  • Pinch salt

Key Lime Curd

  • 6 yolks
  • 1/2 cup key lime juice bottled or freshly squeezed
  • zest of 1 lime
  • 1 cup (200g) sugar
  • 1/2 cup (112g) unsalted butter cut into tablespoons
  • Pinch salt

Topping

  • 1 1/2 cups (355ml) heavy whipping cream
  • 1 Tbsp confectioners' sugar
  • 1 tsp vanilla

Instructions

Crust

  • Heat oven to 350°F.
  • Pulverize the graham crackers in a food processor, then add the butter, sugar, and salt and blend until incorporated. Press the mixture into a pie plate, so it is even all the way around. I used a deep pie plate, so I didn't go all the way to the top. It should be about 1/8-inch-thick throughout. Bake the crust for about 15 minutes or until it is golden brown and smells toasty.

Filling

  • If your cream cheese isn't soft enough to whisk, heat it for 10 seconds in a microwave. Whisk the cream cheese and sugar until smooth. Whisk in the sweetened condensed milk, yolks, key lime juice and salt. If the mixture is lumpy at all, strain. Pour the mixture into prepared crust.
  • Bake for about 25 minutes, or until it is set like jello when you jiggle the pan.
    Key lime pie with graham cracker crust in a white ceramic pie plate

Curd

  • Prepare the curd as the filling is baking. Whisk together all the curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd onto the baked pie.
  • Gently spread the curd over the top of the filling and bake for an additional 5 minutes.
  • Let cool on a wire rack for about 30 minutes and then refrigerate until well chilled, at least 2 hours or overnight. Once the pie is thoroughly chilled you can cover with plastic.

Topping

  • Just before serving, whip the heavy cream, sugar, and vanilla to medium peaks. Spread it or pipe it over the top.
    Key Lime Pie with Candied Lime Peels Recipe | ZoëBakes
  • Use a sharp knife dipped in hot water to slice.

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