KEY LIME PIE

THE perfect summer dessert.
Makes: 8 servings                                                                                         Takes: 1 hour + chilling

KEY LIME PIE

From Bon Appetit's recipe
Makes: About 8 servings                    
​Takes: 1 hour + chilling
Crust:
  • 14 graham crackers 
  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons virgin coconut oil, melted (can replace with 2 more tablespoons of butter)
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
Filling and topping:
  • 4 large egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup fresh lime juice (from about 1 dozen key limes or 4 regular limes)
  • 1 1/2 tablespoons finely grated lime zest
  • Pinch of kosher salt
  • 1 cup heavy cream
  • ¼ cup powdered sugar​
  1. Preheat oven to 325°. Crush graham crackers until coarsely ground in a food processor or with your hands. Add butter, coconut oil, sugar, and salt and mix until incorporated. Transfer to a 9" pie dish. Using the bottom of a glass, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool completely.
  2. Using an electric mixer, beat egg yolks and condensed milk in a large bowl until pale and almost doubled in volume, about 5 minutes. Whisk in lime zest, lime juice, and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15–20 minutes. You can serve as is but I would suggest refrigerating for a few hours to set.
  3. Whip cream and powdered sugar in a large bowl until stiff peaks form. Dollop onto cooled pie, and garnish with lime zest and a lime slice (optional but beautiful).