Kappler Key Lime Pie

One of my favorite summer time desserts is key lime pie.  I’ve tried some really good ones in my lifetime -then came up with my own version.  It’s creamy, tart-sweet and delicious! This recipe is one you can make from home.

Crust ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup light brown sugar
• 3 tablespoons chopped walnuts or pecans
• 1/8 teaspoon salt
• 1/2 cup melted butter

Filling ingredients:

• 2/3 cup bottled Key Lime Juice OR freshly squeezed lime juice (I used 27 key limes and 1 regular lime)
• grated zest of 1 medium lime, about 1 tablespoon
• 3 large egg yolks
• 14 oz. can sweetened condensed milk (1 1/4 cups)

Homemade whipped cream ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon confectioners sugar
• 2 teaspoons vanilla extract

How to make it:

1. Preheat oven to 325 degrees F. Select a 9″ inch pie pan, and whose height is at least  1 1/4 ” deep.
2. Make crust by stirring together all of the crust ingredients. Mix thoroughly in bowl until all the graham crackers crumbs are slightly damp.  Pour into the pie pan, press crumbs all over the bottom and sides of the pan.
3. Bake the pie crust for 15 minutes.  It will start to darken in a color a bit.  Remove it from the oven, place on a rack to cool while you make the filling.
4. Separate the egg whites from the egg yolks.  We will only use the egg yolks for this recipe.  Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes.  The mixture will lighten in color and thicken somewhat, looking like a Hollandaise sauce.
5. Stir in the sweetened condensed milk, mixing till smooth.  Beat at high speed for 3 minutes. The filling will become slightly thicker and gain a bit of volume.
6. Add the lime juice, stirring just to combine.  The mixture will thicken.
7. Pour the mixture into a cooled crust, return the pie to the oven.  Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145 degrees F.
8. Remove the pie from the oven, and cool at room temperature. Refrigerate for several hours before serving.  Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.
9. Pour whipping cream into medium sized bowl.  Use an electric mixer to beat until liquid mixture is very creamy.  Add the tablespoon of confectioners sugar and vanilla, then mix again just slightly.  Do not over beat the creamy mixture. Whipped cream should be stiff peaks and fluffy.
10. Yield one 9″inch pie is about 8 servings.