Key Lime Pie
This classic pie is based on the one served at Joe's Stone Crab in Miami. You can use Key limes or bottled Key lime juice — though Persian lime juice works well, too.
Yield: serves 8
- 1 cup plus 2 1/2 tbsp. graham cracker crumbs
- 1⁄3 cup sugar
- 5 tbsp. unsalted butter, melted
- 1 1⁄2 tbsp. lime zest (from 2 limes)
- 3 egg yolks
- 1 (14-oz.-can) sweetened condensed milk
- 2⁄3 cup fresh Key lime juice
- 1 cup heavy cream, chilled
- 1 tbsp. confectioners' sugar
- Heat oven to 350°. Pulse cracker crumbs, sugar, and butter in a food processor to combine. Press into bottom and sides of a 9" pie pan. Bake until lightly browned, about 10 minutes. Let cool.
- In a medium bowl, beat lime zest and egg yolks with a hand mixer until pale and thick, 5 minutes. Add milk and beat until thickened, 3-4 minutes more. Add lime juice; mix until smooth. Pour filling into pie crust; bake until filling is just set in the middle, 8-10 minutes. Let cool. In a medium bowl, whisk cream and confectioners' sugar to stiff peaks. Spread whipped cream over top of pie and chill 2-3 hours before serving.