Lime Cream Pie
[Photo credit: Alex Paternostro]
by Seth Paternostro
October 23, 2021
I often associate key lime pie with other “classic American” desserts like ice cream sundaes and white bread. However, as a Midwestern US-er used to imported fruits and exotic veggies, I have yet to come across those special little limes that I can squeeze. Most of them are in Florida, and, apparently, there’s no reason to leave. No longer bound to the key ingredients, this recipe plays with plenty of limes and spreads some whipped cream on top for good measure.
Serves 8
Total time
1 hour
Equipment:
digital scale, 10-inch cast iron skillet or aluminum pie pan, food processor or mortar and pestle (if desired), mixing bowls, fine mesh strainer, medium saucepan, whisk, silicone spatula, microplane zester
Tableware:
plates and utensils
Ingredients
340 grams graham crackers
168 grams unsalted butter (1½ sticks), at room temperature
300 grams sugar
About 8 limes (or ¾ cup lime juice and zest of 2 limes)
2 large eggs, at room temperature
3 egg yolks, at room temperature
5 grams cornstarch (1½ tsp)
¼ cup heavy cream
Fine sea salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Preheat the oven to 375°F with a rack in the middle.
Crush the graham crackers finely with your hands, a food processor, or a mortar and pestle.
Combine the graham cracker crumbs with 112 grams butter (1 stick), working them together with your hands until fully mixed.
Press the crumb mixture firmly into a cast iron skillet or aluminum pie pan to form a crust.
Bake the crust for 8 minutes, then remove from the oven. Turn the temperature down to 325°F.
Meanwhile, juice, and zest the limes if not done so already.
Place the remaining butter and heavy cream in a mixing bowl, then set the fine mesh strainer over the bowl.
In another bowl, whisk together the sugar, cornstarch, and a pinch of salt, then add the eggs and egg yolks. When thoroughly combined, mix in the lime juice.
Pour the egg mixture into the saucepan, and cook over medium heat.
Stir constantly with a spatula until boiling and thickened, scooping the edges of the pan occasionally to avoid scorching.
Strain the mixture into the butter and cream bowl, then stir in the zest of 1 lime until the ingredients are fully incorporated.
Pour the filling into the graham cracker crust, then bake for about 25 minutes or until the center is mostly set.
Let cool, then refrigerate until cold and fully set.
Prepare 1 x Vanilla Whipped Cream. Spread the top with the whipped cream, then garnish with the remaining lime zest.
NUTRITION FACTS:
Calories 606 Total Fat 31.3g (40%) Saturated Fat 16.8g (84%) Cholesterol 196mg (65%) Sodium 407mg (18%) Total Carbohydrate 81.1g (30%) Dietary Fiber 3.1g (11%) Total Sugars 54.5g Protein 6.5g Vitamin D 33mcg (164%) Calcium 64mg (5%) Iron 2mg (13%) Potassium 169mg (4%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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