I had to bake this key lime pie twice before I could get these few shots. Not because I was fighting with the winter light, lack there of, or because I just couldn’t work out the recipe, which happens. No, this was because I couldn’t keep my sons from eating it before I had a chance to photograph it. They know the drill…NEVER eat anything before mom takes pictures. They’ve grown up with this and consider it totally normal, even though it’s clearly not. But, this pie inspired a mutiny of the François kitchen etiquette. They said they couldn’t help themselves because Key Lime Pie is their favorite. The first pie came and went without a single picture. The second one I got these few, but when I realized the picture of the slice was out of focus and went to take another picture, the pie was gone. This time my kids had friends over to help them eat it, in case you think they ate two pies in as many days, by themselves. Do I bake a third pie just for another photo? Maybe. Actually, I think I’ll get the boys to make it this time.
I hope you enjoy it as much as they did!
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
Key Lime Pie
1 package graham crackers
3 tablespoons brown sugar
1/2 stick (4 tablespoons, 2 ounces) unsalted butter, melted
key lime filling:
8 ounces cream cheese, softened
1/2 cup sugar
3 egg yolks
1 whole egg
14-ounce can sweetened condensed milk
3/4 cup key lime juice, fresh or bottled
2 limes zested
1/2 cup whipped cream
2 tablespoons sugar
to make pie:
Preheat oven to 350°F with rack in middle.
In a food processor, crush the graham crackers until powdered. Add the sugar and butter and blend until it just starts to come together. Press the crumbs into a 9-inch pie plate. Bake for 10 minutes.
While the crust is baking. In a stand mixer, cream together the cream cheese and sugar. Add the yolks and egg one at a time, scrape down the bowl and beater after each one. Add the condensed milk, key lime juice and zest. Mix until smooth.
Pour the filling into the baked crust. Return to the oven and bake for about 25 minutes, or until it is no longer liquid in the center.
Remove and cool at room temperature until you can comfortably hold the pie plate. Refrigerate until well chilled.
Whip the cream with sugar until medium-stiff peaks.
Spread over the pie and serve.
If you should have any left, cover loosely with plastic and keep chilled. This is unlikely to happen!