My first official entry into our Brisson Family Cookbook is……Key Lime Pie!
While these chocolate chip cookies are the winner for 1st recipe to have been made successfully 3 times, they get eaten so quickly that I haven’t been able to take a good picture of them! So, Key Lime Pie wins as first official entry 🙂
This pie is so easy, and so delicious. It is also slightly out-of-the-ordinary to serve for dessert, that it has been a big hit with company. Most people have never had key lime pie! It’s tangy, sweet, rich, and just so so good. *Bonus: it is kid friendly. Joseph often *helps* me make it, and I haven’t had a disaster yet.
I’m not a food blogger, so I don’t have the fancy WordPress recipe plugin that makes it look a recipe official-look and rate-able, so you will just have to take my word for it. It’s super good!
Key Lime Pie + Graham Cracker Crust
- 4 large egg yolks
- 4 tsp grated lime zest + ½ c juice (4 limes)
- 1 (14 oz) can sweetened condensed milk
- 8 whole graham crackers, broken into 1-inch pieces
- 5 tbsp unsalted butter, melted and cooled
- 3 tbsp sugar
- 1 c heavy cream, chilled
- ¼ c (1 oz) sifted confectioners sugar
- Preheat oven to 325
- FOR THE PIE: whisk egg yolks and lime zest together in medium bowl until mixture has tint (2 min). Whisk in condensed milk until smooth, then whisk in lime juice. Cover and set aside a room temperature until thickened (30 min)
- FOR THE CRUST: heat oven to 325. Process graham crackers in food processor until fine. Add melted butter and sugar and process to incorporate. Sprinkle mixture to 9-inch pie plate. Use bottom of measuring cup, press sides into plate. Bake until crust is fragrant (13-18 min).
- Pour thickened filling into warm prebaked crust. Bake pie at 325 until centre is firm but jiggles slightly when shaken (20 min).
- Let pie cool on rack (1 hour).
- Cover and refrigerate until chilled and set (3 hours)
- FOR TOPPING: once pie is chilled, whisk cream and sugar until soft peaks form (2-4 min)