Martha Stewart's recipe for Key lime pie involves making a graham cracker pie crust, creating the pie filling with lime juice, condensed milk, egg yolks and lime zest and baking the pie at 325 F for about 15 minutes. Top the pie with whipped cream.Continue Reading
Preheat an oven to 375 F. Mix 1 1/2 cups of graham cracker crumbs with 6 tablespoons of melted and cooled unsalted butter and 3 tablespoons of sugar in a medium bowl. Press the graham cracker crumb mixture into a 9-inch pie plate and bake for about 12 minutes until lightly browned. Remove to a wire rack to cool completely.
Lower the oven to 325 F, and whisk together a 14-ounce can of sweetened condensed milk, 4 large egg yolks, 1/2 cup of fresh Key lime juice and 1 tablespoon of grated Key lime zest in a medium bowl. Pour the mixture into the cooled crust. Set the pie in the oven and bake for about 15 to 17 minutes until the center is set and quivers when the pan is tapped. Remove the pie to a wire rack and allow to cool completely.
To make the whipped cream topping, combine 1 1/2 cups of chilled heavy cream with 2 tablespoons of sugar in an electric mixer bowl fitted with a whisk attachment. Whisk the cream for 2 to 3 minutes until soft peaks appear. Spoon the whipped cream over the cooled pie, and sprinkle with more lime zest.Learn more about Cooking