High Altitude Key Lime Pie with Graham Cracker Crust
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
A cool, tangy key lime pie with its smooth, creamy filling and crisp graham cracker crust, perfect for making at high altitude.
Yield: 8 slices
Equipment
- 1 Food processor
- 1 Pie Pan
- 1 Citrus Zester
- 1 Stand Mixer or large mixing bowl and whisk
Ingredients
Graham Cracker Crust
- 1 ½ cup graham cracker crumbs about 10 crackers
- ¼ cup brown sugar
- ½ tsp kosher salt skip if using salted butter
- ½ cup unsalted butter melted
Key Lime Pie Filling
- 2 cans sweetened condensed milk 28 ounces
- 6 large egg yolks
- 1 cup key lime juice fresh or bottled, or lime juice
- 1 tsp key lime zest
Whipped Cream
- 1 cup heavy whipping cream cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Make the graham cracker crust
- Preheat oven to 325° F
- Chop the graham crackers into crumbs, using a food processor, to equal 1 1/2 cups.
- Add the melted butter, salt, and brown sugar into the food processor and combine.
- Press the graham cracker mixture into the pie pan until evenly thick on bottom and sides. TIP: use a measuring cup to evenly press the mixture evenly in the pie pan.
- Bake the crust for 10 minutes then cool.
Key Lime Pie Filling
- Mix together the condensed milk, egg yolks, key lime juice, and lime zest until mixture is smooth.
- Pour the filling into the baked graham cracker crust.
- Bake at 325° F for 20 minutes. TIP: bake the pie until the top is set with a slight jiggle.
- Remove the pie from the oven and cool on a wire rack for 2 hours, then cool in the refrigerator at least 4 hours or overnight.
Homemade Whipped Cream
- Place the heavy whipping cream, powdered sugar, and vanilla into an electric stand mixer bowl and mix on medium-high speed with a whisk attachment until soft peaks start to form.
- Serve the homemade whipped cream immediately or cover tightly and chill in the fridge for up to 24 hours.
Notes
Storage: store in fridge for 3 to 4 days . Cover tightly with plastic wrap or foil.
Freeze: let the pie chill completely, wrap the entire pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. To serve, that in the fridge overnight then add whipped cream or garnishes just before serving.