Outrageously Good Key Lime & Lemon Pie
Serving Size / Yield
- 8 Egg Yolks
- 2 cans Condensed Milk, 13.5 oz
- Freshly Squeezed Juice & Grated Zest of 5 Limes, plus extra grated zest to decorate
- 2 cups Whipping Cream
- 1 lb Graham Crackers
- 1 stick Plus 6 T. Unsalted Butter, melted
- 9" Pie Dish, greased
- For the Frosting:
- 1/2 C. Butter
- 2 Tsp Lemon Juice
- 3 C. Confectioner's Sugar
- 1/2 tbsp Vanilla Extract
- 2 Drops of yellow food coloring
Preheat oven to 325 degrees F.
For the crust, break up graham crackers and put in food processor. Process until finely ground.
Slowly pour melted butter into processor while motor is running.
Press mixture into base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoon to flatten it.
Bake in preheated oven for about 20 minutes or until deep golden and firm.
Set aside to cool completely.
Turn oven down to 300.
Put egg yolks, condensed milk and lime juice and zest in glass bowl and gently mix with a balloon whisk until all ingredients are very well incorporated. The mixture will thicken naturally.
Pour into cold pie crust and bake in preheated oven for 20 to 30 minutes. The filling should be firm to the touch but still very slightly soft in the center, but not wobbly.
Let cool completely, then cover and refrigerate for at least 1 hour.
Overnight is great, too. When you are ready to serve the pie, whip the cream with mixer in large bowl until soft peaks form, then spread over pie and decorate with lemon frosting (recipe below). Garnish with lemon.
For the Frosting:
Combine all ingredients in a mixing bowl, mix thoroughly.
Add in a drop or two of yellow food coloring for color.
Add mixture into a pastry bag.
When pie is cool and topped with whipped cream, pipe frosting on top.