Key Lime Pie Recipe

Crust

1. Get ingredients:
   • 170 g graham crackers
   • 57 g (4 tbsp) butter (unsalted, any temperature)
   • 24 g (2 tbsp) sugar (white, granulated)
   • 1 egg yolk (large, about 16 g)
   • 1/2 tsp kosher salt
   • 1 9-inch pie pan
   • medium mixing bowl
   • 1/2 tsp
2. Melt 57 g (4 tbsp) butter in the microwave. Set aside and let cool.
3. Set the oven to bake, 350° F (177° C).
4. Crush the graham crackers.
   • Use a food processor or put the crackers in a sealed plastic or silicone bag and crush the crackers with a rolling pin.
5. Add to large mixing bowl:
   • crushed graham crackers
   • 1/2 tsp kosher salt
   • 24 g (2 tbsp) sugar
   • melted butter
   • 1 egg yolk
6. Using a spatula or your hands, stir until the mixture is uniform and looks like wet sand. The mixture should hold together when squeezed.
7. Transfer the mixture to the pie pan.
8. Using a measuring cup, firmly press the mixture into the bottom and up the sides of the pan.
   • Optionally, use a sharp knife to even out the top edges.
9. Bake for 8-10 minutes or until the top edge is lightly browned.

Filling

1. Get ingredients:
   • 5 egg yolks (large, about 75 g)
   • 300 ml (1 1/3 cups) sweetened condensed milk
   • 6 limes
   • 1/8 tsp kosher salt
   • 1 tsp vanilla extract
   • zester
   • juicer
   • small strainer
   • whisk
   • large mixing bowl
   • 1 tsp, 1/8 tsp
2. Get a small bowl and an airtight container to store egg whites to use for the meringue later. Ensure both containers are clean and dry.
3. Separate 5 eggs. Ensure no egg yolks get into the egg whites.
   • Crack an egg over the small bowl.
   • Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell.
   • Once the egg white is in the small bowl, add the egg yolk to a large mixing bowl.
   • Transfer the egg white to the airtight container to prevent yolk from the next egg accidentally getting into the clean egg white.
4. Store the airtight container with the egg whites in the fridge.
5. Wash the limes.
6. Set the oven to bake, 325° F (163° C).
7. Zest 3 limes to get about 5 g (1 tbsp) lime zest.
8. Add to large mixing bowl with the egg yolks:
   • 5 g (1 tbsp) lime zest
9. Zest the remaining limes, but set aside the zest to use for decoration later.
10. Juice 6 limes to get 151 g (2/3 cups) lime juice.
11. Strain the juice and discard the pulp. Set juice aside.
12. Add to large mixing bowl:
    • 300 ml sweetened condensed milk
    • 1 tsp vanilla
    • 1/8 tsp kosher salt
    • 5 egg yolks
13. Whisk until smooth (about 1 minute).
14. Add to large mixing bowl:
    • 151 g (2/3 cups) lime juice
15. Whisk until smooth (about 1 minute).
16. Pour the filling into the pie pan.
17. Bake for 15-20 minutes or until the filling is set around the edges bu still slightly loose in the centre.
    • When shaken, the filling should hold together as one piece, but with some movement.
    • There should be no browning.
18. Let cool in the pie pan at room temperature for 1 hour.
19. Place in the fridge for 4-24 hours.
20. An hour before making the meringue, remove the egg whites from the fridge to bring them to room temperature.

Italian meringue

1. Get ingredients:
   • 2 egg whites (large, about 68 g)
   • 1/4 tsp salt
   • 1/4 tsp cream of tartar (or lemon juice or white vinegar)
   • 99 g (1/2 cup) sugar (white, granulated)
   • 1/2 tbsp vanilla extract
   • stand mixer
   • small saucepan
   • digital thermometer
   • 1/2 tbsp, 1/4 tsp
2. Ensure the stand mixer bowl and whisk attachment are clean and dry.
3. Attach the whisk to the mixer.
4. Add to stand mixer bowl:
   • 2 egg whites (large, about 68 g, room temperature)
   • 1/4 tsp cream of tartar (or lemon juice or white vinegar)
5. Mix on medium-high speed until soft peaks form (about 5 minutes).
6. Turn off mixer. Set aside.
7. Add to saucepan:
   • 99 g (1/2 cup) sugar
   • 60 g (1/4 cup) water (any temperature)
8. Set heat to medium-high.
9. Let sit (do not stir) until it comes to a boil and reaches 240-245 (about 7 minutes).
10. Set stand mixer to medium speed.
11. Add to stand mixer bowl:
    • 1/8 tsp salt
12. Very slowly pour the sugar mixture into the mixer bowl.
    • Pour between the side of the bowl and the whisk.
    • If the sugar hits the side of the bowl, the sugar will harden and won't incorporate into the mixture. If the sugar hits the whisk, it could spray out of the bowl.
13. Add to stand mixer bowl:
    • 1/2 tbsp vanilla extract
14. Set stand mixer to high speed.
15. Mix on high speed until stiff peaks form and the bowl has cooled down (about 2-3 minutes).

Assembly

1. Using a spatula, scoop the meringue on top of the chilled pie, leaving a 1-inch border around the edges.
2. Using a spoon, shape the meringue.
3. Sprinkle the remaining lime zest on top.