top of page

Two Key Lime Pies

(by Annabelle Gurwitch)

(1) With a graham cracker crust (adapted from Food Network):

For crust:

1/3 of 1-lb. box graham crackers, broken into pieces

5 T. melted unsalted butter

1/3 c. sugar

For filling:

3 egg yolks

2 t. lime zest

14 oz. sweetened condensed milk

2/3 c. freshly squeezed Key lime juice

For topping:

1 c. heavy cream, chilled

2 T. confectioners' sugar

Preheat oven to 350 F.

Place graham crackers in food processor, and process to crumbs.

Add melted butter and sugar, and pulse to combine.

Press into bottom and up sides of a 9-in. pie pan, forming a neat border.

Bake until set and golden, about 8 minutes.

Set aside on a wire rack, leaving oven on.

Meanwhile, in an electric mixer with the wire whisk attachment, beat egg yolks and lime zest at high speed until very fluffy, about 5 minutes.

Gradually add condensed milk, and continue to beat until thick, 3 - 4 minutes. Lower mixer speed, and slowly add lime juice, mixing just until combined.

Pour into prepared crust.

Bake for 10 minutes, or until filling has just set.

Cool on a wire rack, then refrigerate.

Freeze for 15 - 20 minutes before serving.

Whip cream and confectioners' sugar until nearly stiff.

Cut pie into wedges, and serve very cold, topping each wedge with a dollop of whipped cream.

(2) Without the crust (adapted from Wall Street Journal and Sunny Raymond of Union Square Café, New York City)

1 c. granulated sugar

1 1/2 T. grated lime zest

1 1/4 c. freshly squeezed Key lime juice (from about 15 limes)

6 eggs, plus 2 egg yolks

optional: 2 gelatin sheets

1 1/2 c. heavy cream, plus additional for garnish, optional