Ina Garten Key Lime Pie Recipe
If you love citrus, try this Ina Garten Key Lime Pie Recipe. This Ina Garten Key Lime Pie Recipe is famous for being easy.
Equipment
- Food processor
- Electric mixer
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Rubber spatula
- 9-inch Pie Pan
- Zester
- Juicer
- Cooling rack
Ingredients
- Graham Cracker Crumbs 1 1/2 Cups
- Sugar 1/4 Cup
- Unsalted Butter 6 Tbsp
- Extra-large Egg Yolks 6
- Can Sweetened Condensed Milk 1
- Key Lime Juice 1/2 Cup
- Lime Zest 1 Tbsp
- Heavy Cream 1 Cup
- Powdered Sugar 1/4 Cup
- Vanilla Extract 1 Tsp
Instructions
- Prepare the Crust Crush the crackers into very fine crumbs first. Mix them with melted butter and some sugar. Press this mix into your pie pan firmly. Bake it for ten minutes to make it crisp.
- Whisk the Yolks Put the egg yolks into a large bowl. Beat them until they look thick and pale. This takes about five minutes with a mixer.
- Add the Milk Pour the sweetened condensed milk into the yolks. Keep mixing until the texture is very smooth.
- Mix in Lime Turn the mixer to a low speed now. Pour in the fresh key lime juice slowly. Add the green lime zest for extra flavor.
- Fill the Pie Pour the lime mix into your baked crust. Spread it out so the top is even.
- Bake the Filling Put the pie back into the oven. Bake for fifteen minutes until the center sets. It should still jiggle just a little bit.
- Cool and Chill Let the pie cool on a rack first. Then put it in the fridge for hours. It must be very cold before you serve.
- Add Topping Whip the heavy cream with sugar and vanilla. Spread it over the cold pie before eating.
Notes
➔ Use fresh key lime juice for the best tart flavor.
➔ Make sure your eggs are at room temperature first.
➔ Do not overbake the filling or it might crack.
➔ Chill the pie for at least eight full hours.
➔ Use a glass pan to see the crust color.
➔ Zest the limes before you squeeze the juice out.
➔ Press the crust very hard so it stays together.
➔ Always use full-fat condensed milk for the best texture.
➔ Whip the cream right before you serve the pie.
➔ Clean your beaters well before whipping the heavy cream.