My cousins are obsessed with Key Lime Pie so I made it for the 4th of July. It’s seasonal, refreshing, and if you can make it Deep Dish, why not indulge. The filling is gluten free so you can use a gluten free crust if need be. I used a 4 inch deep cake pan but you can use a spring form pan for an easier time unmolding.
Deep Dish Key Lime Pie
Course: Desserts, Pie, Key LimeCuisine: AmericanDifficulty: Easy Peasy10
servings15
minutes45
minutes1
hourYou can use which ever flavor of crust you like, I personally prefer Nilla Wafer because it’s so American, Oreo crust works well too if you like the hint of chocolate with citrus. You can use the recipe as is or cut it in half and make a single pie.
PREHEAT OVEN TO 350
Ingredients
Crust
622 grams Ground Nilla Wafers (2 Boxes)
113 grams Melted Butter (1 Stick)
- FILLING
160 grams Egg Yolks (9 egg yolks)
765 grams Sweet Condensed Milk (2 small cans)
235 grams Key Lime Juice (1 cup)
3 Zested Limes
Directions
- Preheat oven to 350F for the Crust
With a food processor, grind the cookies down to fine crumbs, and add the melted butter until fully incorporated. If you don’t have a food processor, use a rolling pin or a pot to pulverize the cookies to crumbs in the bag they came in, once crushed transfer to a bowl and stir in the melted butter until fully combined. - Pour into your baking dish and press it firmly to make it up the sides, it doesn’t have to be perfect.
- Bake at 350F for 7-10 minutes. Take it out to cool and LOWER THE OVEN DOWN TO 325F
- For the Filling, have the oven set at 325F
Whisk together Yolks, Condensed Milk, Key Lime Juice, and Lime Zests.
When the mixture is fully incorporated pour it into the cooled pie shell. - Bake at 325F for about 40-45 minutes, it will have a slight hue of brown when it’s ready and a slight jiggle.
- Cool, then freeze, then unmold. If you’re not serving with a berry compote (fruit preserved in syrup) you can trim down the edges.
