A slice of this classic pie will have you daydreaming about ocean breezes and warm sunny beaches.
Key Lime Pie
Makes 1 (9-inch) pie
- 1¼ cups graham cracker crumbs
- ¼ cup firmly packed light brown sugar
- ¼ cup unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 2 (14-ounce) cans sweetened condensed milk
- 2 large eggs
- 1 cup Key lime juice
- 2 tablespoons lime zest
- ¼ teaspoon kosher salt
- 2 ounces cream cheese, softened
- ¼ cup granulated sugar
- ⅔ cup cold heavy whipping cream
- Garnish: Key lime slices
- Preheat oven to 350°.
- In a medium bowl, mix together graham cracker crumbs, brown sugar, butter, and cinnamon until well combined. Press mixture into bottom and up sides of a 9-inch pie plate.
- Bake crust for 10 minutes; let cool completely on a wire rack.
- In a large bowl, whisk together condensed milk, eggs, Key lime juice, zest, and salt until combined. Pour into prepared crust.
- Bake until filling is smooth and just set, about 20 minutes. (Filling will still be quite jiggly but will set as it cools.) Let cool completely on a wire rack.
- In a large bowl, beat cream cheese and granulated sugar with a mixer on medium-low speed until smooth. Reduce speed to medium-low. Slowly beat in one-third of the cream until smooth, stopping frequently to scrape sides of bowl. Gradually add remaining cream; increase speed to medium and beat until stiff peaks form. (Do not overmix.)
- Spoon cream cheese mixture into a piping bag fitted with a medium open star tip; pipe over cooled pie as desired. Garnish with lime slices, if desired.