Classic Key lime pie, adapted from a recipe at King Arthur Baking.
- 1–1/2 C graham cracker crumbs (about two sleeves of graham crackers)
- 1/4 C powdered sugar
- 1/8 tsp salt
- 1/3 C melted butter, cooled to 80–90°F (27–32°C) (any time a recipe calls for melted butter, this is the temperature range it should be in)
- Grated zest of 1 medium lime
- 3 large egg yolks
- 1–14 oz can sweetened condensed milk
- 2/3 C freshly squeezed Key lime juice (from about 20 Key limes, depending on juiciness)
- 16 oz heavy whipping cream, sweetened and whipped to firm peaks
Make the crust:
- Preheat your oven to 325°F (163°C).
- Melt the butter and cool to 80-90°F (27-32°C).
- Pulse graham crackers in a food processor until the crumbs resemble coarse flour.
- Add the powdered sugar and salt, pulse to combine.
- Add the melted, cooled butter and mix until thoroughly combined.
- Press the crumb mixture into a 9 in (23 cm) pie pan evenly on the bottom and up the sides of the pan. You can use the base of a dry measuring cup or a spoon to make the process easier.
- Bake the crust for about 15 minutes, until it is fragrant and slightly darker in color.
- Set the crust aside to cool.
Prepare the filling and make the pie:
- In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, zest, and lime juice until it thickens—about 3-4 minutes of whisking.
- Pour the thickened filling into your cooled pie shell.
- Bake at 325°F (163°C) until the internal temperature reaches 145°F (63°C)—about 20-25 minutes.
- At 20 minutes, check the temperature of the pie using your Thermapen ONE. If you don’t see any temperatures below 145°F (63°C), it’s ready to come out!
- Cool the pie to room temperature, then refrigerate for 3 hours, garnish with whipped cream, and serve.