Break 8 whole graham crackers or 16 sandwich cookies (such as chocolate or peanut butter sandwich cookies) into rough pieces and place in food processor. If using graham crackers, process to fine crumbs, about 30 seconds. For sandwich cookies, pulse until coarsely ground, then process to fine crumbs. Sprinkle sugar (if using) and melted, cooled butter over crumbs and pulse to incorporate, about 5 pulses.
Sprinkle crumb mixture into 9-inch pie plate. use bottom of dry measuring cup to press crumb mixture firmly and evenly across bottom of pie plate. Then tightly pack crumbs against side of pie plate using side of measuring cup.
Adjust oven rack to middle position and heat oven to 325 degrees. Bake until crust is fragrant and beginning to brown, 13 to 18 minutes. Use crust immediately or cool as directed in pie recipe.
FOR THE PIE: Whisk egg yolks and lime zest together in medium bowl until mixture has light green tint, about 2 minutes. Whisk in condensed milk until smooth, then whisk in lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.
Meanwhile, prepare and bake crust. Adjust oven rack to middle position and heat oven to 325 degrees. Process graham cracker pieces in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter and sugar over crumbs and pulse to incorporate, about 5 pulses.
Sprinkle mixture into 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, 13 to 18 minutes; transfer to wire rack and leave oven at 325 degrees. (Crust must still be warm when filling is added.)
Pour thickened filling into warm prebaked pie crust. Bake pie until center is firm but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool slightly on wire rack, about 1 hour, then cover loosely with plastic wrap and refrigerate until filling is chilled and set, about 3 hours.
FOR THE TOPPING, IF USING: Once pie is chilled, use stand mixer fitted with whisk to whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over top of pie. Serve.
Despite this pie’s name, we found that most tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them.
The timing here is different from other pies; you need to make the filling first, then prepare the crust. We don’t recommend using store-bought graham cracker crumbs here as they can often be stale.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 925 | ||
Calories from Fat: 604 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.2g | 90 % | |
Saturated Fat 27.7g | 139 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 2559.2mg | 787 % | |
Sodium 1491.9mg | 51 % | |
Potassium 474.4mg | 12 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 43.7g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 925
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