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Key Lime Pie Recipe I

“Creamy, tart, sweet — it has it all!” says food blogger Sara Forte, who includes the towering treat in her new cookbook Around Our Table. “This recipe is so easy — it requires no skill besides following directions. The sweetened condensed milk also helps spare you any casualties that could happen when making a traditional custard.”

Serves: 8
Active time: 30 minutes
Total time: 5 hours, 25 minutes (includes 4 hours, 30 minutes chilling time)

12 graham cracker sheets (from 1 [14.4-oz] box)
7 Tbsp. (3 1/2 oz.) salted butter, at room temperature
2 Tbsp. granulated sugar
4 large egg yolks
3 tsp. grated lime zest, plus 1/2 cup fresh juice, divided (from 4 limes)
1 (14-oz.) can sweetened condensed milk
2 cups cold heavy whipping cream
1 cup (4 oz.) unsifted powdered sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
Thin fresh lime slices, for serving

1. Preheat oven to 350 degrees. Pulse graham crackers in a food processor to a fine crumb, about 18 pulses. Add butter and granulated sugar; pulse until mixture is damp-looking and sandy, about 12 pulses. Press mixture into bottom and up sides of a 9-inch pie dish, using bottom of a measuring cup or damp fingers to press firmly. Bake in oven until fragrant and golden brown, about 12 minutes. Using bottom of measuring cup, press crust again to pack it down a little more. Let cool slightly on a wire rack, about 30 minutes.

2. Whisk together egg yolks and 2 teaspoons of the zest in a large bowl until combined and aerated, about 30 seconds. Whisk in condensed milk and 1/2 cup lime juice until well-combined. Pour lime mixture into cooled crust; bake at 350 degrees until filling is set but not brown, about 12 minutes. Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until chilled and set, at least 2 hours or up to 3 days. (If refrigerating more than 2 hours, loosely cover with plastic wrap.)

3. Whisk cream in a large bowl until beginning to thicken, 1 to 2 minutes. Add powdered sugar, vanilla and salt; whisk until medium-stiff peaks form, about 1 minute. Spoon whipped cream in a large pile over cooled pie, leaving a 1/2-inch border around edge of pie. Sprinkle with remaining 1 teaspoon lime zest.

Refrigerate, uncovered, until chilled and whipped cream is set, about 1 hour. Slice and serve, garnished with lime slices.

 
Key Lime Pie Recipe II

“It’s the classic key lime pie that you know and love, spiked with plenty of lime zest and fresh whipped cream,” says chef and Food Network star Alex Guarnaschelli, who shares an at-home version of the dessert she’s serving at the Fare restaurant pop-up near Arthur Ashe stadium. “It is the perfect treat before heading back to watch the last bit of summer play out on the courts.”

Serves: 8 to 10
Active time: 15 minutes
Total time: 6 hours

1 1/2 cups finely ground graham cracker crumbs (from about 10 graham cracker sheets)
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup unsalted butter, melted, plus more for greasing pie plate
2 cups sweetened condensed milk (from 2 [14-oz.] cans)
1/2 cup sour cream
2 tsp. grated lime zest plus 3/4 cup fresh juice (from 6 limes), plus more zest for garnish
1/2 cup heavy whipping cream

1. Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch pie plate with melted butter.

2. Stir together graham crackers, sugar, cinnamon, ginger and melted butter in a medium bowl (texture should resemble wet sand). Using the bottom of a cup, press crust in an even layer in bottom and up sides of pie plate.

3. Bake in oven until crust is firm and lightly browned, 10 to 12 minutes. Remove from oven, and let cool slightly, about 10 minutes.

4. Gently whisk together condensed milk, sour cream, lime zest and lime juice in a large bowl until combined (do not overmix). Pour filling into prepared crust.

5. Place pie on a large baking sheet. Bake at 350 degrees until filling is set, 20 to 22 minutes. Cool in pie plate on a wire rack for 1 hour. Refrigerate, uncovered, until chilled, at least 4 hours or up to 12 hours.

6. Beat heavy cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.

7. Cut pie into slices. Garnish with additional lime zest and slices; serve with whipped cream.