Prep 10 mins
Cook 1 hr
Adapted from _Mrs Rowe's Little Book of Southern Pies_ by Mollie Cox Bryan, as reprinted at Serious Eats http://tinyurl.com/nndq8c by Caroline Russock. This recipe is fairly forgiving and will be just as good with the juice from regular (Persian) limes, if Key limes are not available. Squeezing the limes yourself will make a world of difference. Serve with a dollop of lightly-sweetened, freshly-whipped cream.
- 1 1⁄2 cups fine graham cracker crumbs
- 1⁄4 cup sugar
- 6 tablespoons unsalted butter, melted
- 4 egg yolks
- 1 1⁄4 teaspoons grated lime zest (1 teaspoon, rounded)
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup freshly-squeezed lime juice, regular limes or Key limes
- Preheat oven to 350°F.
- Toss crumbs and sugar until combined. Add butter and mix thoroughly. Press crumbs evenly into a 9" pie plate.
- Bake in preheated oven until dark golden brown, 8-10 minutes. Cool on a rack at least 30 minutes before filling (or refrigerate up to overnight).
- While crust cools, lower oven temperature to 325°F.
- Whisk egg yolk and lime zest in a bowl for about 2 minutes, until a light greenish-yellow color develops. Whisk in condensed milk, then lime juice. Set aside for 5 minutes at room temperature, until thickened (the tines of the whisk will leave tracks).
- Pour filling into crust and spread evenly. Bake 15 minutes until almost fully set. Cool to room temperature on a wire rack, then refrigerate at least 3 hours before slicing and serving.