Ingredients
Equipment
Method
Prepare the Crust
- Preheat your oven to 350℉
- With your hands, crush about 15 graham cracker sheets into small chunks. Then place graham cracker chunks into a food processor and process until it is the consistency of dry sand.2 cups graham cracker crumbs
- In a medium bowl, whisk together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand.½ cup granulated sugar, 1 pinch fine sea salt, 8 Tablespoons melted butter
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 10 minutes until lightly golden and fragrant. Remove from the oven and let it cool slightly. Lower the oven temperature to 325°F.
Prepare the Pie
- In a large mixing bowl, vigorously whisk the egg yolks, whole eggs, and granulated sugar together until the mixture pales in color and becomes completely smooth (about 2 minutes).4 large egg yolks, 2 large whole eggs, 1 cup granulated sugar
- Whisk in the heavy cream and salt until fully incorporated.1 cup heavy cream, ¼ teaspoon fine sea salt
- Gently stir in the key lime juice. You will notice the mixture begin to thicken almost immediately as the acid reacts with the dairy and eggs. Mix in Pure Lime Oil until fully combined.½ cup key lime juice, 1 teaspoon Boyajian Pure Lime Oil
- Pour the filling into the pre-baked crust and Bake at 325°F for 25 to 30 minutes. You are looking for the edges to be set, but the very center (about a 3-inch diameter) should still have a slight, gelatinous jiggle when you gently shake the pan.
- Remove the pie from the oven and let it cool completely on a wire rack to room temperature (about 2 hours).
- Once at room temperature, loosely cover the pie and transfer it to the refrigerator to chill for at least 4 hours.
- Once the pie has fully set, remove from refrigerator and decorate with your favorite whipped cream. Serve and enjoy!whipped cream
