Key Lime Pie

Name: Key Lime Pie
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 34 chocolate wafer cookies; Kosher salt; 6 tbsp. unsalted butter, melted; 2 14-ounce cans sweetened condensed milk; 8 large egg yolks; 1 tbsp. regular or key lime zest (from 5 key limes), plus more for serving; 1 cup regular or key lime juice (from about 25 key limes); 1 1/4 c. heavy cream; 1/4 c. sour cream; 2 tbsp. confectioners’ sugar; 1/2 tsp. pure vanilla extract

Perfect for your next potluck.

By Kate MerkerPublished: Nov 18, 2022

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Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 15 mins

Cal/Serv:

724

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Classic Key Lime Pie gets a tasty twist with a chocolate wafer crust instead of the typical graham cracker kind. Craving a different cookie? Check out our suggestions in the tip below.

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Ingredients

34
chocolate wafer cookies
Kosher salt
6 Tbsp.
unsalted butter, melted
2
14-ounce cans sweetened condensed milk
8
large egg yolks
1 Tbsp.
regular or key lime zest (from 5 key limes), plus more for serving
1
cup regular or key lime juice (from about 25 key limes)
1 1/4 cups
heavy cream
1/4 cup
sour cream
2 Tbsp.
confectioners’ sugar
1/2 tsp.
pure vanilla extract

Directions

1. Step 1Heat oven to 375°F. In food processor, pulse cookies and a pinch of salt to form fine crumbs. Add butter and pulse to combine. Transfer mixture to 9-inch pie plate and press evenly onto bottom and up side. Bake until crust is set and fragrant, 10 to 12 minutes. Transfer to wire rack to cool.
2. Step 2Reduce oven temperature to 350°F.
3. Step 3In bowl, whisk together condensed milk, egg yolks, lime zest and lime juice. Pour mixture into cooled crust; bake until center is just set, 12 to 15 minutes. Transfer to wire rack; let cool completely, about 1 hour, then refrigerate if desired.
4. Step 4Using electric mixer, beat heavy cream, sour cream, confectioners’ sugar, vanilla and a pinch of salt to form medium-stiff peaks. Spoon onto pie and sprinkle with additional lime zest before serving if desired.

CRUST CRUSH Master our method, then get creative with the cookies: In a food processor, pulse cookies until fine crumbs form, then add melted butter and pulse to combine. For a standard 9-inch pie plate, you’ll need 1 3/4 cups of crumbs. Press into a pie dish and refrigerate until set, at least 20 minutes.

Chips Ahoy: 22 cookies + 3 tablespoons butter

Nutter Butter: 18 cookies + 4 tablespoons butter

Graham crackers: 14 cookies + 6 tablespoons butter

Nilla Wafers: 60 cookies + 6 tablespoons butter

NUTRITIONAL INFORMATION (per serving): About 724 cal, 40 g fat (23 g sat), 14 g pro, 374 mg sodium, 81 g carb, 1 g fiber

Did you make this recipe? Comment below!

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