Here is Andrew Zimmern’s recipe. I’ve made it, and you have to tamp down the pie crust really tightly to get all the filling in there. I think I use a 10 inch pie pan. I also always do an egg white wash when the crust comes out, the insure a nice crispy crust for as long as possible.
Andrew says: I think this is the most perfect Key Lime Pie recipe I have ever tasted. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with lemons, Meyer lemons, grapefruits, sour oranges…any citrus that is super tart. I serve this with whipped cream, not meringue. As an alternative, for those that don’t like a sweet pie, you can use a little less sweetened condensed milk and use condensed (evaporated) milk to make up the difference.
ACTIVE: 45 MIN
TOTAL TIME: 1 HR 15 MIN PLUS CHILLING
SERVINGS: MAKES ONE 10-INCH PIE
Crust
1 1/2 cups graham cracker crumbs (8 ounces)
1/4 cup packed light brown sugar
Pinch of kosher salt
6 tablespoons unsalted butter, melted
Filling
8 large egg yolks
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh Key lime juice
Pinch of kosher salt
Unsweetened whipped cream, for serving
Key lime slices, for garnish (optional)
Make the Crust
Preheat the oven to 350°. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate to form the crust. Bake the crust for about 10 minutes, until just set. Brush with an egg white to keep the crust crisp. Let cool completely.
Make the Filling
In a bowl, whisk egg yolks with the condensed milk, lime juice and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325°. Bake the pie for 30 to 35 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.
Mound the whipped cream decoratively on the pie and garnish with Key lime slices. Cut into wedges and serve, passing additional unsweetened whipped cream at the table.
MAKE AHEAD The key lime pie can be refrigerated for up to 3 days.
