8 servings
YouTube instructional video is at the bottom.
4 limes or 4 key limes
Two 14-ounce cans sweetened condensed milk
Heavy whipping cream (Cold)
Unsalted butter
Large eggs (Room temp)
Sugar
Salt
Graham crackers
Vanilla extract
Lime extract
Confectioners’ sugar
Tools you’ll need
9-inch round pie pan
Food processor
Citrus juicer
Preparation of ingredients
Graham cracker crust
Step 1- Add 11 whole graham crackers into a large food processor. Blend for 30 seconds. Transfer the Graham crackers into a medium-sized bowl. Add 7 tablespoons melted unsalted or salted butter, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Stir until the graham crackers are moist crumbs.
Preheat oven to 375 degrees F.
Step 2- Add the moist graham cracker crumbs into a 9-inch round pie pan. Press the moist graham crackers on to the bottom and sides of the pie pan with your fingers. Place into preheated 375-degree oven on the middle rack. Bake for 5 minutes. After 5 minutes remove the pie pan from the oven. Let the graham cracker crust cool completely.
Limes
Step 3- Rinse 4 limes off with cold water. Cut each lime in half. Juice all 4 limes using a citrus juicer. Once done you should have 1/2 cup of freshly squeezed lime juice.
Eggs
Step 4- Separate 4 egg whites from 4 egg yolks (Room temp) Add the egg whites into a small bowl. Add the egg yolks into a separate medium-sized bowl.
Lime filling
Step 4- Add 21 ounces in weight of sweetened condensed milk, that’s one entire 14 ounce can and half 7 ounces of the second can into the medium-sized bowl with the egg yolks in there. Stir vigorously for 1 minute.
Step 5- Add 1/2 cup lime or key lime juice, 1 teaspoon lime extract, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Stir with a spoon until the filling thickens.
Preheat oven to 300 degrees F.
Step 6- Add the prepared lime pie filling into the 9-inch round pie pan with the graham cracker crust. Shake the bowl slightly to make the filling more even.
Step 7- Place into a preheated 400-degree oven on the middle rack. Heat the pie for 10 minutes. Once done remove the pie out of the oven. If you tap the sides of the pie pan and the filling slightly jiggles in the center, the pie filling has set. Let the pie cool completely. After the pie cools completely, place into fridge covered or uncovered for 6 hours or overnight.
Whipped cream
Note- Make sure your stand mixer bowl and the heavy whipping cream are cold before making the whipped cream.
Step 8- Add 1 cup heavy whipping cream (Cold), 1/2 teaspoon lime juice, 1/2 teaspoon lime extract, 1/2 teaspoon vanilla extract, 1/3 cup confectioners’ sugar, and a light sprinkle of salt. Mix on high speed for 2 minutes or until the whipped cream thickens.
Step 9- Take a disposable piping bag fitted with the Wilton #1M tip and place it in a large cup. Fill the piping bag with the whipped cream.
Step 10- Pipe the whipped cream toward the edge of the top of the pie going all around the top. You can also add the whipped cream in the middle of the pie as well. After that the pie is ready to be served.
YouTube instructional video
