Prep time: 5 min
Cook time: 15 min
Total time: 260 min
Ingredients: 1½ cups graham cracker crumbs; ⅓ cup unsalted butter (melted); 1 cup sugar; ¼ cup all-purpose flour; 3 tablespoons cornstarch; ½ teaspoon salt; 2 cups water; 3 large eggs (separated); 1 tablespoon butter; ⅓ cup freshly squeezed Key lime juice; 2 tablespoons fresh Key lime zest

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https://www.askchefdennis.com/key-lime-pie-recipe/

Key Lime Pie Recipe (Old-Fashioned) | Ask Chef Dennis

My Key Lime Pie Recipe is an old family favorite made with a buttery graham cracker crust and a bright, creamy filling. Unlike the familiar version made

Rezept

Dessert

Zubereitungszeit ca. 260 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 15 Minuten

Zutaten:

1½ cups graham cracker crumbs
⅓ cup unsalted butter (melted)
1 cup sugar
¼ cup all-purpose flour
3 tablespoons cornstarch
½ teaspoon salt
2 cups water
3 large eggs (separated)
1 tablespoon butter
⅓ cup freshly squeezed Key lime juice
2 tablespoons fresh Key lime zest

Arbeitsschritte:

Preheat the oven to 375°F.
Graham Cracker Pie Crust
Place the graham crackers in a food processor and pulse for about 30 seconds, until finely ground.
Combine the graham cracker crumbs and melted butter in a mixing bowl. Stir until the crumbs are evenly moistened.
Lightly grease a 9-inch pie pan. Press the graham cracker mixture firmly into the bottom and up the sides of the pan.
Bake at 375°F for 8–10 minutes, until the crust begins to turn golden brown. Remove from the oven and let cool while preparing the filling.
Key Lime Pie Filling
Separate the eggs and place the yolks in a small bowl. Whisk until combined, then set aside. Reserve the whites if you're making a meringue topping.
Combine the sugar, flour, cornstarch, and salt in a medium saucepan. Gradually stir in the water until the ingredients are combined.
Place the saucepan over medium-high heat, stirring constantly. Bring the mixture to a gentle boil and continue stirring until it thickens noticeably, becoming glossy with bubbles breaking through the surface.
Reduce the heat to low. To temper the yolks, slowly whisk about ½ cup of the hot, thickened mixture into the beaten egg yolks. Gradually whisk the warmed yolks back into the saucepan, stirring continuously.
Continue cooking over low heat for 2 minutes, stirring constantly to keep the custard smooth.
Remove the saucepan from the heat and add the butter, freshly squeezed Key lime juice, and zest. Whisk until the butter has melted and the ingredients are fully incorporated. Let the filling cool slightly for about 5 minutes.
Pour the Key lime custard into the cooled graham cracker crust and spread it evenly.
Refrigerate for at least 4 hours, or until the filling is chilled and set.
Slice and serve plain, or top with whipped cream, graham cracker crumbs, or a meringue topping.