This recipe is a combination of two. The filling is from chef and tv host Andrew Zimmern who got it from a Miami firefighter who got it from someone in the Keys. The crust is the spectacular creation from Christina Tosi of Momofuku Milk Bar. Together, they make a perfect key lime pie.
1 1/4 cup key limes
2 14 oz cans sweetened condensed milk
8 egg yolks
Momofuku Milk Bar Graham Cracker Crust
Half a Box or 1 1/2 Cup Graham crackers, Crushed
1/4 Cup Milk powder
6 Tablespoons Unsalted Butter, melted
1/4 cup Heavy cream
2 Tablespoons Sugar
Pinch of Salt
1/2 Cup Heavy Cream
3 Tablespoons Maple Syrup
Preheat the oven too 325 degrees
Make the Crust
Crush the graham crackers in a bag with a rolling pin or in a blender. Add to a bowl with the milk powder, sugar, cream, and butter and combine until you can form it like wet sand. Then place it in a pie dish and starting from the center, push and condense the graham cracker mixture into the pie dish working your way to the edges, trying to create an even layer. Then start to form the sides. Once formed, take a measuring cup and use it to shape and press the sides in, creating a densely formed pie crust. I like mine fairly thick.
Make the Filling
In a large bowl, whisk the key lime juice, condensed milk, egg yolks, and salt until it’s thickened and thoroughly combined. Pour the mixture into the pie crust and bake for 30-40 minutes depending on the size and depth of your pie dish and your oven. Start to check around 25 minutes. Give it a jiggle, most of the filling should be set while there is a slight jiggle, but that jiggle firms up quickly. You could also use a thermometer to check for doneness. The internal temperature you’d want to look for is 145 degrees.
Once baked, remove from the oven and let it cool completely on the counter. Once cool enough to handle, transfer to the fridge to fully cool and set.
When ready to eat, slice and serve with whipped cream and lemon zest
Add the cream and the maple syrup and whisk vigorously until you begin to see the cream thicken. Once close to soft peaks, slow down until you reach proper soft peak consistency.
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