Key Lime Pie

Ingredients

Directions

1. Step 1: Preheat oven to 375 °F and set an oven rack in the middle position.
2. Step 2: Begin by zesting and juicing the limes.
3. Step 3: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined.
4. Step 4: Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
5. Step 5: Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack while you make the filling..
6. Step 6: Lower the oven temperature to 350°F.
7. Step 7: In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
8. Step 8: Pour the thick mixture into the warm graham cracker crust.
9. Step 9: Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
10. Step 10: In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form.
11. Step 11: Top the pie with the whipped cream. Decorate with the lime zest and lime slices.
12. Step 12: Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Steps with Photos

1. Step 1: Preheat oven to 375 °F and set an oven rack in the middle position.

2. 

   Step 2: Begin by zesting and juicing the limes.

3. 

   Step 3: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined.

4. 

   Step 4: Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

5. 

   Step 5: Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack while you make the filling..

6. Step 6: Lower the oven temperature to 350°F.

7. 

   Step 7: In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.

8. 

   Step 8: Pour the thick mixture into the warm graham cracker crust.

9. 

   Step 9: Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

10. 

    Step 10: In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form.

11. Step 11: Top the pie with the whipped cream. Decorate with the lime zest and lime slices.

12. Step 12: Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.