3/4cup key lime juice you can also use regular limes
21 ounces sweetened condensed milk1.5 cans
5large egg yolks
1tbsplime zest
pinch of salt
Crust
1 & 1/2cupgraham cracker crumbs
6tbspsunsalted butter, melted
1&1/2tspground cinnamon
1/4cupgranulated sugar adjust sweetness to your liking. if you want the crust sweeter, feel free to add 1/3 cup instead.
pinch of salt
Whipped Cream/ Greek Yogurt Topping
1cup cold organic heavy cream
1/3cup powdered sugar adjust sweetness to your liking
5.3ouncesgreek yogurt (2% fat) I used 1 container of FAGE Plain Greek Yogurt - 5.3oz
2tbsp lime zest
Instructions
Pie Crust
Preheat the oven to 350 F.
In a large ziplock bag, add the graham crackers and using a rolling pin, curse the crackers until fine crumbs.
In a medium bowl, add the graham cracker crumbs, sugar, cinnamon, pinch of salt, and melted butter. Mix everything together until all the crumbs are even moistened.
Transfer the crumb mixture into a 9 or 10-inch pie pan. Press the crumbs evenly over the bottom and up the side of the pie pan to form the crust. Bake the crust for about 10 minutes, until lightly golden. Set aside to cool completely while you make the pie filling.
Pie Filling
In a large bowl, add the egg yolks and whisk for a couple of seconds.
Now add the sweetened condensed milk, salt and whisk until smooth. Now, add the lime juice, lime zest and whisk very well.
Pour the filling into the cooled graham cracker crust and gently transfer to the oven on the middle rack. Lower the oven temperature to 340 F. Bake the pie for about 25-27 minutes, or until set around the edge but slightly jiggly in the center. Let the pie cool completely at room temperature and then refrigerate for at least 4-6 hours until it firms up, preferable overnight.
Whipped Cream/ Greek Yogurt Topping
In a large bowl, beat the heavy cream with powdered sugar until medium stiff peaks form. Gently fold in the greek yogurt. Taste and add additional powdered sugar to your liking.
Top the firmed key lime pie with the cream. Decorate with the lime zest. Store the pie in the refrigerator until you are ready to serve.
When ready, slice the pie into wedges and make sure to wipe your knife clean between each slice ( this will help get clean cuts), and serve cold. Enjoy!
Notes
Key Lime Juice: You can add up to 1 cup of lime juice. Cream Topping: Feel Free to add additional greek yogurt or heavy cream if you want more of the cream topping. This recipe was adapted from Andrew Zimmern's World's Best Key Lime Pie recipe.