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


In a heavy saucepan, whisk together sugar, zest, lime juice, eggs and 2 yolks.

With pot over medium-high heat, cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, 8 - 10 minutes. Remove from heat.

If using gelatin, place in a small bowl of cold water until soft, about 3 minutes.

Discard water and stir gelatin into lime mixture.

Strain lime mixture through a fine-mesh sieve into a stainless-steel or glass bowl.

Cover with plastic wrap, pressing plastic directly onto surface to prevent a skin from forming.

Refrigerate until cool, about 1 hour.

With electric mixer on medium-high speed, whip heavy cream until soft-medium peaks form, about 5 minutes.

Fold whipped cream into chilled lime mixture, then pour into individual cups or ramekins, or a single serving dish.

Cover with plastic wrap and refrigerate 1 1/2 hours.

Remove from refrigerator 15 minutes before serving.

Serve cold, with additional whipped cream, if desired.


(Read A Platter of Second-Wave Feminism, the story that accompanies this recipe.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent