I’ve been to Bang Bang a handful of times, and their Key Lime Pie is always great. So, when I saw online that they used to [offer group classes](https://www.bangbangpie.com/pie-class/keylimepieclass) to teach how to make their Key Lime Pie, I tried to look online for any mention of the recipe.
I couldn’t find any details on the recipe itself until I found [this video.](https://youtu.be/wfoCq4XGoiM) To not crowd the post, I’m going to stick what I’ve learned from the video in the comments.
I imagine their Graham cracker recipe for their crust is a trade secret, but other that that I have all the ingredients figured out from the video. While the video was super informative, I don’t have any information on the ratio of ingredients or preparation.
Has anyone who’s taken their course or tried making the pie themselves know anything more specific about the recipe than what was shared in the video?
by venvexen
2 Comments
The three big things I learned from the video:
1. Their Graham Cracker Crust is literally Graham crackers and butter, just “enough butter for it to stick together”. Their Graham crackers are made in-house and are cinnamon-forward.
2. The pie crust is thrice-baked. The crust is placed in the tin, then pressed with a machine to get its shape, though you can easily hand-press it as evidenced by the listing for their class.
3. The filling is just 4 ingredients:
– Sweetened Condensed Milk
– Egg Yolks (they use liquid yolks from Papetti’s)
– Key Lime Juice (they use Nellie & Joe’s Key West Lime Juice)
– Lime Zest from regular limes
First three ingredients are whisked together before adding in the zest. The final key lime custard is liquid enough that it can be poured into the tin with the crust when finished, though it still has some body when it’s poured in.
That’s what I know so far! If you have any suggestions or knowledge about how to get closer to actually making the recipe at home, let me know!
Is their Key Lime that good? And good luck! I’ve been thinking of making one lately so I just might have to now.