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If Key limes aren't available, try swapping in another tart citrus fruit, says Andrew Zimmern. "Remember that the sweetened condensed milk is very sweet," he says. Slideshow:  More Andrew Zimmern Recipes 

May 2014

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Credit: © Madeleine Hill

Recipe Summary

total:
1 hr 15 mins
active:
45 mins
Yield:
Makes one 10-inch pie
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Ingredients

Crust
Filling

Directions

Make the Crust
  • Preheat the oven to 350°. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.

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Make the Filling
  • In a bowl, whisk egg yolks with the condensed milk, lime juice and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325°. Bake the pie for 20 to 25 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

  • Mound the whipped cream decoratively on the pie and garnish with Key lime slices. Cut into wedges and serve, passing additional unsweetened whipped cream at the table.

Make Ahead

The pie can be refrigerated for up to 3 days.

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