Martha Stewart Key Lime Pie Recipe
This Martha Stewart Key Lime Pie Recipe is a fantastic choice. It features a buttery graham cracker base and a very smooth citrus filling.
Ingredients
- 1 1/2 cups of graham cracker crumbs for the base.
- 1/3 cup of unsalted butter melted very thin.
- 3 tablespoons of granulated sugar for the crust.
- 3 large egg yolks at room temperature today.
- 1 tablespoon of grated lime zest for a bright smell.
- 1 can 14 ounces of sweetened condensed milk.
- 1/2 cup of fresh Key lime juice for the tang.
- 1 cup of heavy whipped cream for the garnish.
Instructions
Make the Buttery Crust
- Mix the crumbs, sugar, and melted butter in a bowl. Press the mix into the bottom of your pie plate now.
Bake the Empty Base
- Bake the crust at 350 degrees for ten minutes. Let it cool fully before you add the lime liquid today.
Whisk the Egg Yolks
- In a large bowl, beat the egg yolks and lime zest. Do this for five minutes until the mix is very fluffy.
Add the Sweet Milk
- Pour the condensed milk into the egg bowl. Continue to whisk so the filling stays very light and smooth.
Stir in the Lime Juice
- Slowly add the fresh juice to the creamy batter. The acid will make the milk get very thick and heavy quickly.
Fill the Toasted Crust
- Pour the lime custard into the cold graham cracker base. Use a spatula to spread the yellow mix to the edges.
Bake the Creamy Filling
- Put the pie in the oven for 15 minutes. The center should be set but still have a tiny jiggle today.
Chill and Serve Cold
- Let the pie cool on a rack and then put it in the fridge. Serve with big clouds of whipped cream on top.
Notes
- Use real Key limes for a much more floral taste today.
- Do not use the bottled juice if you want a fresh smell.
- Beat the yolks well to get a very airy texture.
- Make sure the crust is cold before adding the filling.
- Use full-fat condensed milk for a much richer pie.
- Add extra zest to the whipped cream for a green look.
- Zest the limes before you squeeze the juice out today.