This recipe will make one deep dish or two regular Key Lime Pies. Many recipes call for a graham cracker crust and you should absolutely use that if you prefer. In this recipe I’ve used a sugar cookie crust which pairs nicely with the tartness of the filling. Do what makes you happy.
Ingredients
2 prepared graham cracker crusts for a nine inch pie OR 1 pre baked deep dish sugar cookie crust
For the Sugar Cookie Crust:
8 Tbsp (1 stick) salted butter slightly softened
1 cup sugar
1 egg beaten
1⁄4 cup milk
1⁄2 Tsp vanilla bean paste or extract
2 1/3 cups all purpose flour sifted with 2 Tsp baking powder
For the filling:
8 egg yolks, beaten
2 14oz cans sweetened condensed milk
1 cup fresh squeezed lime juice (about 10 -12 limes)
2 TBSP lime zest
Instructions
Make the crust:
Lightly grease the pie dish with cooking spray.
Beat butter and sugar together until large pieces form.
Add the egg, milk and vanilla and mix just until combined.
With your mixer on low, gradually add the dry ingredients then increase to medium speed for about 30 seconds until dough is smooth.
Form into a disk and freeze for 30 minutes.
Preheat the oven to 375.
On a lightly floured surface roll about 2/3 of the dough to a half inch thickness and line your greased pie dish. You can freeze the remaining dough to use another time or you can cut and bake as cookies.
Freeze the pie shell for 15 20 minutes longer. Prick the bottom of the crust all round with a fork and bake for 15- 20 minutes until a toothpick inserted in the center comes away clean and the top edge is lightly golden.
Allow crust to cool completely on a wire rack.
Prepare the filling:
In a stand mixer beat the egg yolks on medium speed until pale.
Add the sweetened condensed milk and mix until combined.
Gradually add the lime juice on low speed. Once well combined stir in lime zest.
Pour the filling into the cooled pie crust and bake at 350 until filling is just set. About 20 minutes. The center may be a little jiggly, but that’s okay it will firm up as it cools.
Cool completely and for best results chill in the refrigerator for at least 2 hours. You can also freeze and allow to sit at room temp for about 15 minutes before serving.
