Classic Key Lime Pie
 
Ingredients
Crust:
  • 1 ½ cups (180g) graham cracker crumbs (about 12 sheets crushed)
  • ⅓ cup (65g) granulated sugar
  • 6 Tbs butter, melted
Filling:
  • 14 oz sweetened condensed milk
  • ⅓ cup (2.75 oz) egg yolks, whisked (about 5 large eggs)
  • ½ cup +1 Tbs (4.5 oz) lime juice (about 4 limes)
whipped cream for topping
Instructions
Crust:
  1. Preheat oven to 350˚F.
  2. Mix the graham cracker crumbs, sugar, and melted butter together.
  3. Press the mixture into a 9-inch pie dish and up the sides using a a flat bottomed measuring cup or glass.
  4. Bake for 10 minutes and let cool completely.
Filling:
  1. In a medium sized pot, mix together the sweetened condensed milk, the egg yolks, and lime juice.
  2. Cook over medium low heat for 5 minutes stirring often and gently until the custard is steaming and about 125˚F.
  3. Increase heat to medium and continually (but gently) stir for another 5 minutes until it just begins to bubble.
  4. Pour the custard through a fine mesh sieve to remove any egg that may have solidified.
  5. Pour the strained custard into the cooled pie crust.
  6. Refrigerate uncovered (plastic wrap will stick to the custard until it’s set) for 4 hours or until set. At this point serve the pie or cover with plastic wrap.
  7. Serve with whipped cream on top.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/classic-key-lime-pie/