Like any other pie, Key lime pies have their own crust, but unlike regular pies, they’re made with a graham cracker crust. Graham crackers are versatile and have been used as crusts for other dishes like the New York cheesecake or other tarts.ingredients
for the graham crackers
- 85 gramall-purpose flour
- 155 gramwhole wheat flour
- 35 grambrown sugar
- 0.13 tspsalt
- 0.75 tspbaking powder
- 1 tspground cinnamon
- 40 grambeaten egg
- 35 mlmilk
- 55 gramhoney
- 30 gramcoconut oil
- 10 gramflour(as needed, for dusting)
for the key lime filling
- 10 pc(s)key lime fruits(as needed, for the key lime zest and juice)
- 2 pc(s)yolks
- 1 pc(s)key lime zest(from fruit you prepared)
- 130 gramcondensed milk
- 40 mlkey lime juice(from fruit you prepared)
for the topping
- 1 tspkey lime zest(as needed)
- 50 mlheavy cream(as needed)
for the crust
- 30 grambrown sugar
- 125 gramgraham crackers(the one you’ve made before)
- 0.13 tspsalt
- 85 gramunsalted butter
instructions
Making the graham crackers
- In a food processor, add all-purpose flour, whole wheat flour, brown sugar, salt, baking powder and ground cinnamon. Turn the food processor on and grind them until they’re all mixed together. These will be the dry ingredients.
- In a bowl, combine the beaten egg, milk, honey and coconut oil. Mix everything until fully incorporated. These will be the wet ingredients.
- Mix the wet and dry ingredients together until it comes together.
- Keep kneading the mixture until it forms a uniformed dough.
- Wrap the dough in cling wrap and let it rest in the fridge for one hour.
- Preheat the oven at 150 C.
- Dust a work surface, dough and rolling pin with some flour. Roll the dough with a rolling pin until 0.3cm thick.
- Cut the dough into pieces (it doesn’t need to be perfect or uniformed as long as it fits your baking tray).
- Transfer to a baking pan with a baking mat/baking paper on it and score the dough with a fork.
- Bake it for 15 mins. or until it’s crispy and lightly browned.
- Let the graham crackers cool at room temperature on a cooling rack for 15 mins.
Making the crust
- Melt the unsalted butter in the microwave at 800 watts for 20 seconds.
- Preheat the oven again at 150 C.
- Add the graham crackers to a food processor and grind them until it turns into fine crumbs. (It’s okay if there are still little bits of slightly big crumbs)
- Transfer the crushed graham crackers to a bowl and add brown sugar, salt and melted unsalted butter. Mix until fully incorporated.
- Transfer the mixture to a pie pan and spread it out evenly using your fingers. Pat it down tightly to ensure the structure of the crust.
- Bake the crust for 10 mins.
- Cool down the crust completely at room temperature for 20 mins.
Make the filling
- Cut and juice all the Key lime fruits. Strain and measure out the amount of juice needed and set aside. (Look at ingredients’ list to see how much juice is needed)
- Zest the Key lime needed for the filling and set aside.
- In a bowl, add the egg yolks and Key lime zest. Whisk everything until fully combined.
- Slowly add in the condensed milk while whisking until fully incorporated.
- Add the measured Key lime juice and whisk until fully incorporated. Set the mixture aside to set at room temperature for 5 mins.
Assembling the pie
- Preheat the oven again to 150 C.
- Pour the Key lime filling to the cooled crust.
- Bake the pie for 10 mins. or until it’s set but still slightly jiggly in the centre.
- Let the pie cool completely at room temperature for 1 hour. Then wrap it in cling wrap and let it set in the fridge overnight.
Make the topping
- Make some whip cream by adding heavy cream to a bowl and whisk with an electric mixer until soft peak form.
- Top the pie with some whipped cream, Key lime zest and Key lime slices.
- Dip a knife in hot water and wipe it. Slice the pie to get a clean cut slice.
- Serve it on a plate and enjoy!
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