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Key lime pie with graham cracker crust

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Rating: 4.0; Vote: 1

Key lime pie with graham cracker crust. Recipe, makes a 9-10 in (23-25 cm) pie For the crust 150-200g graham crackers 1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie) 1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter 1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses) ground cinnamon to taste (maybe half a teaspoon, very optional) For the custard 3/4-1 cup (177-237 ml) lime juice The zest of 2-4 limes (very optional) 5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream) 28 oz (3. 5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13. 5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently you might not need all of it, depends on how much it reduces) For the topping 1-2 cups (236-473 ml) whipping cream sugar (ideally powdered sugar) to taste vanilla extract to taste Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter, cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it. Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now. Pour the filling into the crust it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown. (NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge) Cool thoroughly on the counter before chilling overnight. Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest
Date: 2020-08-27

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Comments and reviews: 10

A.
hey adam, in this video you said this is not an exact science on a baking recipe, but in my limited knowledge baking recipes are usually considered science and require precision more so than home cooking.
do you agree with the general sentiment that baked recipes should be followed as closely as possible, or is this specific recipe an exception?
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sbusiso
Me: lemme guess squarespace?
Adam: yes. A site for food people and business people alike
Me: and they sponsored you?
Adam: they called me a madman. I want people to join squarespace in unity
Me: you'll find that our will to join is great because of you
Adam: thank you now I'll go season my cutting board
Me: (facepalm)
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Sebastian
Nestle released a free recipie book (which came attached to newspaper and magazined) (at least in Colombia) in which they teached how to cook simple tasty dessertd with, well, Nestle product. Since that, everybody in Colombia has at least one can if both condensed milk and cream milk stored in their pantrys.
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xXLooksLikeIxX
Hey Adam, great informative video as always!
I just wanted to know since I live in india, I don't have acces to lime easily either, I was wondering if I could use a mixture of sweet lime and lemon juice, maybe in a 3: 1 ratio?
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Starla
Something you should try sometime. when making the crust replace a tad of the crumb with ground almonds. It is fantastic. I do that in cheesecake too. Everyone wonders why it is different but in a very good way different.
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Robbie
It tastes even better if you add a couple lemons to your lime juice. It really mimics the tarty/floral flavor you get with key limes, and also reduces the slight bitterness you get if you just use normal limes alone.
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Chris
Little known fact: Walmart sells key limes, real ones, as far north as Philadelphia from November to around January when they are in season. I buy them every thanksgiving because my brother loves key lime pie.
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Zedul
Thank you. Gotta try this one for sure. though, I will make my own sweetened condensed milk. Makes it much better. no metallic taste, and it's really pretty easy to make.
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starrychloe
Hmm, finally found something I can use my egg yolks for. The whites go into my macarons and now the yolks shall go into my key lime pies!
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Brian
I find it really interesting that Adam's lack of capital letters in his titles are actually more eye-catching to me than videos with more
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