Lime (Key or Otherwise) Pie
- 10 whole graham crackers
- 1⁄2 teaspoon kosher salt
- 3 tablespoons sugar
- 2.5 ounces melted butter, cooled
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 4 ounces freshly squeezed lime juice
- 1 tablespoon lime zest
- 6 ounces heavy cream
- 2 tablespoons powdered sugar
- 1⁄4 cup mascarpone
- Heat oven to 375*F. Place graham crackers in food processor with salt and sugar. Process for 30-45 seconds until the crackers are small crumbs. Add melted butter and pulse until incorporated.
- Press mixture into bottom and up the sides of springform pan. Chill the crust in the refrigerator for 15 minutes. Bake crust for 10 minutes and allow to cool complete. Reduce oven heat to 325*F.
- Add sweetened condensed milk, egg yolks, lime juice, and zest to food processor. Process for 10 seconds, stop and scrape down sides of processor bowl, process for 10 mote seconds. Pour mixture into cooled crust.
- Bake for 14-17 minutes or until the pie is firm but still jiggles in the center. Cool to room temperature on rack then transfer to refrigerator to chill completely, at least four hours.
- When ready to serve, release the sides of the pan and remove. Combine heavy cream and powdered sugar in mixing bowl and whisk on his speed until soft peaks form. Add mascarpone and whisk until smooth and thick. Serve pie topped with cream mixture.
Art requested this for his birthday. The recipe is from Serious Eats. It’s very tart and nice and creamy. I like the addition of the mascarpone in the topping, it helps to temper the tartness of the pie. This might be better with key limes, but I find them annoying to find and deal with.