The BEST Key Lime Pie ever - decadent key lime filling using fresh key limes, graham cracker crust, and a gorgeous whipped cream braid on top.
Servings 12slices
Equipment
Pie Tin/Dish
food processor
Wilton 1M piping tip
Ingredients
Graham Cracker Crust
2 Sleeves (18 Rectangles)Graham Crackers
2TablespoonsSugar
1/2cupunsalted butter, melted
Key Lime Filling
zestfrom5-6 Key Limes
1/2cupkey lime juice (from fresh key limes or pre-squeezed key lime juice)
1/4cuplime juice (fresh limes or pre-squeezed)
28oz(or 2 14oz cans)sweetened condensed milk
1/2cupsour cream
Whipped Cream
3cupsheavy whipping cream
1teaspoons vanilla
1 1/2cupspowdered sugar
Instructions
Preheat the oven to 375 degrees.
To make the crust, pulse the graham crackers and sugar in a food processor until a fine crumble forms, then pour in the melted butter and mix again until it's uniform. Press crust firmly into a pie dish using the bottom of a measuring cup or glass. Bake for 5 minutes, then let cool completely.
While the crust is baking, make the filling by whisking together all the ingredients. Pour into the cooled crust and use a smoothing tool (like an offset icing spatula or knife) to flatten the surface. Bake for 10 minutes. Cool completely.
Make the whipped cream by putting the metal whisk and bowl into the freezer for 5 minutes to chill. Next, whip up the heavy cream starting on low speed for 1 minute, medium speed for 1 minute, then high speed for 1 minute to bring the heavy cream to stiff peaks. Add in the vanilla and powdered sugar and whip up again. Add to a piping bag with a 1M piping tip. Pipe the braid border and add on a little key lime zest if you wish. Enjoy!