Key Lime Pie with a Crisp Cookie Crust

By Sprig Originals ✓ · cooked up in Sprig

A tall, tangy key lime pie built for clean slices: a graham-and-butter crust baked until it snaps, a condensed-milk custard filling sharpened with bottled key lime juice, and a cloud of lightly sweetened whipped cream on top. Inspired by the version served at a national Asian-American chain, where key lime mousse meets cookie crust — but firmed up so every wedge holds its shape on the plate.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 11 full sheets)
• 1/4 cup crushed shortbread or vanilla wafer cookies
• 2 tbsp granulated sugar
• 1/4 tsp fine salt
• 7 tbsp unsalted butter, melted

• 2 14-oz cans sweetened condensed milk
• 5 large egg yolks
• 1 cup bottled key lime juice
• 2 tsp finely grated lime zest
• 1/8 tsp fine salt

• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 tsp lime zest, for garnish

Instructions

1. Heat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, crushed shortbread cookies, sugar, and 1/4 teaspoon salt. Pour in the melted butter and mix with a fork until the crumbs look like damp sand and hold together when squeezed.
2. Dump the crumbs into a 9-inch deep-dish pie plate. Press firmly up the sides first, then across the bottom, using the flat base of a measuring cup to compact it into an even 1/4-inch layer. A well-packed crust is what keeps it crisp instead of sandy.
3. Bake the crust for 10 to 12 minutes, until it smells toasty and the edges are a shade darker. Set on a rack and let it cool at least 15 minutes while you make the filling. Leave the oven on at 350°F.
4. In a large bowl, whisk the egg yolks with the lime zest and 1/8 teaspoon salt for about 1 minute, until slightly thickened and pale. Whisk in both cans of sweetened condensed milk until completely smooth.
5. Add the key lime juice in three additions, whisking well after each. The mixture will thicken noticeably as the acid reacts with the milk — that thickening is exactly what makes the pie slice cleanly. Whisk just until uniform; don't beat in extra air.
6. Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pie plate gently on the counter twice to pop any surface bubbles.
7. Bake for 16 to 20 minutes, until the outer 2 inches are set and the center 3 inches still wobbles as one piece when you nudge the pan. Small surface bubbles are fine; if the top begins to crack or brown, pull it immediately.
8. Cool on a rack for 1 hour, then refrigerate uncovered for at least 4 hours, preferably overnight. The pie must be fully cold to slice; a warm pie will slump.
9. Just before serving, beat the cold heavy cream with the powdered sugar and vanilla on medium-high speed for 2 to 3 minutes, until it holds stiff peaks that stand up on the beater.
10. Spread or pipe the whipped cream over the chilled pie, leaving a 1/2-inch border of yellow filling showing. Shower with lime zest. Slice with a thin knife dipped in hot water and wiped dry between cuts, and serve cold.
11. Store leftovers loosely covered in the refrigerator for up to 3 days.

Chef's tips

Nutrition (per serving, estimated)

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