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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don’t want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don’t let anything brown.
(NOTE! If you’re doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won’t need to bake nearly as long. I’d guess 10 minutes, max, until you see little bubbles bursting at the surface. It won’t seem very set, but it’ll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.
27 Comments
Sweetened condensed milk is nice in whipped cream too Adam.
3:11 in a broiler – what Brits would call a grill
I'm sorry but I think publix dose it best. if you don't know what that is it's a really popular store in Florida and some in other states
Hi Adam, youtube just shown me this, do you concur? https://youtube.com/shorts/yAvO7uGCdRI?feature=share
What's with the vegan ingredients?!? Vegans are unhealthy, sickly looking people. Vegan food isn't food. I tuned in for a simple good recipe. I'm gone. Bye!
I think you maybe miscalculated the Ferenheit to Celcius conversion, because i dont think those numbers are right
I’m making this for my moms bday in may. This is her favorite pie. Thank you!
The look on Laurens face when she tasted the pie.
I found key limes at the store yesterday… I wondered why they were so small until I got home and read the label
So now I have to make key lime pie
Oh well!
So sorry I didn’t comment last August…..I made this for first time and it was FABULOUS 😎. I’ve made it about 5 more times to delicious compliments!!!! I recommended your channel always. Making it again for Easter….Many thanks😎
People who don’t get all the zest off make me do a sad.
Lauren probably had a rattatouiie scene because of your good food!
I LOVE KEY LIME PIE THANKS SO MUCH!!!! Although, I haven’t eaten key lime pie in soo long so I forget what it tastes like, I just remember that it tasted amazing and it was my favorite pie
If you want an edible garnish you could candy the lime slice.
If all your recipes tell me how to vegan I may actually try it
could i replace the limes with lemon instead
As a Swede, please help me out to understad, what does Adam [you] mean when he [you] say: "[…] , the vanguard slice is the forlorn hope." Have been googling without any luck, haha.
I also love key lime pie and hate celery
I've made tonnes of your recipes since finding your channel and loved all of them. This one however is a favourite among favourites. So good!
Am I the only one that heard Adam whisking the custard and got knife on the plate scratch chills on my back?
This is good, but not as good as Captain Kutchie’s Key Lime Pie.
Why would vegans sit here and watch you cook with animal products? 😅 But I guess you must have gotten some requests for vegan versions at some point
ok now make graham cracker pie with key lime crust
her favorite?
you wife has good taste.
key lime pie is the goat.
Funny how eggs only started carrying the salmonella virus in the1970's and 80's. And so we've kinda had to slowly drop raw egg from our diet. Something that historically has been extremely low risk. Now you have to think twice before tasting cookie dough (and then tasting it anyway)
Key Lime pie is too tart for me. Key lime cheesecake is where it's at!
God damn these stinkinh yanks using condensed milk and evaporated milk garbage.