The Lime Pie That Saved Us
Author: 
 
Ingredients
  • 1-1/2 cups graham cracker crumbs
  • 2 Tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 Tablespoons unsalted butter, melted and cooled
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large egg yolks
  • 1 Tablespoon freshly grated lime zest
  • ½ cup fresh lime juice (from about 6-8 medium limes)
  • 1 cup cold heavy whipping cream
  • ¼ cup sour cream
  • Garnish: Some extra grated lime zest and graham cracker crumbs
Instructions
  1. Preheat oven to 325 degrees F. Combine the graham cracker crumbs, sugar, salt, and melted butter in a mixing bowl and mix until moist crumbs form. Transfer the crumb mixture to a 9-1/2-inch pie plate and press onto the bottom and up the sides of the pan. Bake for 10 minutes, or until lightly browned. Allow the crust to cool completely. Leave the oven on.
  2. Combine the condensed milk, egg yolks, lime zest, and lime juice in a large mixing bowl. Whisk until egg yolks have been incorporated and the zest is speckled throughout the mixture.
  3. Transfer the lime filling to the cooled crust. Bake the pie until the filling is set at the edges and the center wobbles slightly when touched, about 15 minutes. Cool on a wire rack for at least 2 hours before continuing.
  4. To finish pie, in the bowl of electric mixer fitted with whisk attachment, combine the heavy cream and sour cream. Beat on medium speed until defined peaks form, about 3-4 minutes.
  5. Pile the whipped cream on top of the pie and swirl and swoosh it to your liking. Refrigerate the pie for at least 3 hours before serving. Sprinkle top of pie lightly with extra lime zest and graham cracker crumbs. Cut into wedges to serve.
Recipe by The Culinary Cellar at https://theculinarycellar.com/dappled/