8 tsp. lime zest (approx. 4 Persian limes)
1 cup lime juice (approx. 6)
8 egg yolks
2 (14 oz.) cans sweetened condensed milk
- Grate lime zest, then halve limes and juice.
- Beat lime zest into egg yolks until greenish.
- Whisk in sweetened condensed milk and juice until smooth.
- Set aside while making the crust.
11 graham crackers
3 Tbsp. sugar
5 Tbsp. butter
- Put graham crackers and sugar in food processor and process until broken down into small even crumbs.
- Melt butter, add to crumbs, and mix until combined.
- Pour buttered crumbs into 9″ pie dish and press into sides and bottom to form a crust.
- Bake empty crust at 325° F for 13 minutes.
- Add filling and bake an additional 15-30 minutes, until pie is set and barely wiggles in the center.
- Chill to room temperature and then refrigerate for 3 hours.
1 pint heavy whipping cream
¼ cup sugar
¼ tsp. vanilla
- Combine cream and sugar and beat until thickened.
Muffin pan variant (makes 2 dozen):
- Add a heaping tablespoon of crust mixture to each well of a wrapper-lined muffin pan.
- Compact each mini-crust with the bottom of a glass.
- Pre-bake 5 minutes at 350°F, then cool on a wire rack.
- Fill with 1/4 cup of filling and bake 15-20 minutes at 350°F, until set.
- Cool to room temperature, then chill at least two hours.
Source: http://www.themeaningofpie.com/2010/06/key-lime-pie/