Claire Saffitz’s Perfect Key Lime Pie

Ingredients

• GRAHAM CRACKER CRUST
• 6 oz (170g) graham crackers
• 4 tbsp unsalted butter, melted and cooled
• 2 tbsp granulated sugar
• 1 large egg yolk
• 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt
• KEY LIME FILLING
• 1 tbsp freshly grated lime zest
• 5 large egg yolks
• 1 x 14 oz (397g) can sweetened condensed milk
• 3/4 cup (180ml) fresh lime juice, strained
• Pinch of salt
• 1 tsp vanilla extract
• CREAM CHEESE WHIPPED TOPPING
• 2 oz (57g) cream cheese, at room temperature
• 2 tbsp powdered sugar
• 1 cup (240ml) heavy cream, chilled
• Fresh lime zest, for serving

Method

1. Preheat the oven to 180°C (350°F) with a rack positioned in the centre.
2. Place the graham crackers in a sealed food bag and crush them with a rolling pin until they form fine, even crumbs. Alternatively, pulse them in a food processor.
3. Transfer the crumbs to a mixing bowl.
4. Add the melted butter, granulated sugar, egg yolk and salt.
5. Mix until the crumbs are evenly moistened and resemble wet sand.
6. Transfer the crumb mixture to a 9-inch pie plate.
7. Press the crumbs firmly and evenly across the base and up the sides of the plate.
8. Bake the crust for 8–12 minutes, until fragrant, firm and deeply golden around the edges.
9. Remove the crust from the oven and allow it to cool slightly.
10. Reduce the oven temperature to 165°C (325°F).
11. For the filling, combine the lime zest and five egg yolks in a large mixing bowl.
12. Add the sweetened condensed milk, strained lime juice, salt and vanilla extract.
13. Whisk until the filling is completely smooth and evenly combined.
14. Pour the filling into the baked crust and smooth the surface.
15. Bake for 15–20 minutes, until the edges are set but the centre still has a slight wobble.
16. Transfer the pie to a wire rack and leave it to cool at room temperature for approximately 1 hour.
17. Refrigerate the cooled pie for at least 2 hours, until thoroughly chilled and firm.
18. For the topping, place the softened cream cheese and powdered sugar in a mixing bowl.
19. Whisk until completely smooth.
20. Gradually add the chilled heavy cream while whisking continuously to prevent lumps.
21. Continue whisking until the topping holds soft to medium peaks.
22. Spread the whipped topping evenly over the chilled pie, taking it nearly to the edge of the crust.
23. Return the pie to the refrigerator for at least 15 minutes so the topping can set.
24. Finish with freshly grated lime zest.
25. Slice the chilled pie with a sharp knife and serve.