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PERFECT KEY LIME PIE INSPIRED BY DEXTER

cook:

1 h 40 min

Picture for Perfect Key Lime Pie inspired by Dexter

4,292,677 views  In a fan-favorite episode, Dexter Morgan takes a break from his close-up, slow-motion morning routine to kill a friend in need. But he can't saran-wrap her to a table and scalpel her cheek like any other Monday, he's gotta be nice about it, so he finds the best key lime pie in Miami and pumps it full of night-night juice. I've heard of humble pie but this is ridiculous! Sorry.

4 servings

US

original

metric

INGREDIENTS

For the Key Lime Pie

For the Key Lime Pie

key lime juice (15 30 key limes)

⅔ cup key lime juice (15 30 key limes)

packs graham crackers

1.5 packs graham crackers

powdered sugar

40 g powdered sugar

Kosher salt

Kosher salt

unsalted butter, melted

100 g unsalted butter, melted

egg yolks

3 egg yolks

large lime, zested

1 large lime, zested

can sweetened condensed milk

14 oz can sweetened condensed milk

heavy cream

1 pint heavy cream

sugar

2 tbsp sugar

Vanilla extract

Vanilla extract

DIRECTIONS

1.

For the Key Lime Pie

1.

Start by juicing key limes and set aside.

key lime juice (15 30 key limes)

⅔ cup key lime juice (15 30 key limes)

2.

Add graham crackers to a food processor and pulse into a fine graham cracker dust.

packs graham crackers

1.5 packs graham crackers

3.

After pulsed to dust, measure graham crackers dust. Add in powdered sugar (or regular sugar, just measure out the same amount) and a pinch of kosher salt. Whisk together until thoroughly combined. Make sure to crush any bits of powdered sugar.

packs graham crackers

200 g packs graham crackers

powdered sugar

40 g powdered sugar

Kosher salt

Kosher salt

4.

Add melted unsalted butter and gently mix together using a rubber spatula and fingers combo until the graham crackers crumbs are evenly saturated and keep their shape when pressed together, but still crumbly like wet sand.

unsalted butter, melted

100 g unsalted butter, melted

5.

Dump into an unprepared pie plate and gently press them into all the corners and up the sides of the plate then using a ramekin to make sure everything is round and compacted.

6.

Place the pie crust into a 325°F for 15 minutes before being removed and cooled completely on a wire rack.

7.

For the Curd

1.

Into the bowl of a stand mixer goes egg yolks separated from their whites with lime zest. Fix with a wire whisk to the stand mixer and beat the egg yolks for about 3 minutes on high speed.

egg yolks

3 egg yolks

large lime, zested

1 large lime, zested

2.

Add in sweetened condensed milk. Beat this together with the egg yolks using a paddle attachment on medium-high speed for about 5 minutes until it is lightly pale and slightly thickened.

can sweetened condensed milk

14 oz can sweetened condensed milk

3.

At this point, slowly add in the lime juice while the mixer is running on low and mix until just combined (thickened from the lime juice acid) then give it a couple of folds using a rubber spatula, cover with plastic wrap and let rest at room temperature for 30 minutes.

key lime juice (15 30 key limes)

⅔ cup key lime juice (15 30 key limes)

4.

After 30 minutes, pour the filling into the pie crust. Don’t worry if it looks a little low, it will expand in the oven. Give it a little wiggle to make sure it’s evenly dispersed.

5.

Place it into a 325°F oven for about 25 minutes until set around the edges and register a temperature of 145°F in the center.

6.

Let it cool at room temperature for about 2 hours. After this, cover with plastic wrap and place in the fridge for 4 hours.

7.

For the Whipped Cream

1.

Mix together a pint of heavy cream, sugar, and a dash of vanilla extract and beat until stiff peaks form.

heavy cream

1 pint heavy cream

Vanilla extract

Vanilla extract

sugar

2 tbsp sugar

2.

Dump it into a pastry bag with a fancy tip and begin trying to decorate the fully cooled pie from the fridge. Garnish with slices of key limes and a generous zesting of key lime zest.

large lime, zested

1 large lime, zested

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