How to Make The Ultimate Key Lime Pie | Cook's Country

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Break 6 ounces of graham crackers into one-inch pieces.

Add 2 ounces of mini pretzel twists to the graham crackers.

Add 1/4 cup of packed light brown sugar and 1/4 teaspoon of salt to the mixture.

Process the mixture for about 30 seconds until finely ground.

Add 8 tablespoons of melted unsalted butter and pulse about 8 times until sandy.

Press the crumb mixture into a sturdy 9-inch pie plate using a dry measuring cup.

Place the pie plate on a baking sheet and bake in a preheated oven at 350°F for about 17 minutes until set and fragrant.

Remove the crust from the oven and let it cool on a wire rack.

In a mixing bowl, combine 1 1/2 cups of sweetened condensed milk and 4 large egg yolks.

Add 6 tablespoons of heavy cream to the mixture.

Add 3/4 cup of lime juice (from 6 Persian limes) and 1/8 teaspoon of salt, whisking until smooth.

Pour the custard filling into the cooled pie crust.

Bake in the oven at 350°F for about 30 minutes until the outer edge is set but the center is still jiggly.

Transfer the pie to a wire rack and let it cool to room temperature for about an hour.

Refrigerate the pie for at least 4 hours, covering it with plastic wrap to prevent a skin from forming.

For the meringue topping, place 2 egg whites in a stand mixer with 1/4 teaspoon of salt and 1/4 teaspoon of cream of tartar.

Cooking Techniques

Equipment Needed

Spice Level:

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