Key Lime Pie

Yield: 1 9.5" pie (8 servings / 4 servings)

Oven temperature, cooking time

350 F (175 C) for 10 minutes, convection
325 F (163 C) for 20 minutes, convection

Baking dish:

Full size: 9.5" (glass) pie dish
Half size: 6 cup Pyrex glass dish

Ingredients (full size)

Graham Cracker Crust

• 5 tbsp (71g) butter, melted
• 12 sheet (180g) Honey Maid Honey Graham Crackers (about 2 cups graham cracker crumbs),
  crumbled finely by a food processor, a blender or hand
• 1/4 cup (50g) sugar
• 1/4 tsp cinnamon

Pie Filling

• 2 (14-ounce) cans sweetened condensed milk
• 1 cup key lime or regular lime juice ... about 30 key limes (?)
• 2 large eggs
• 8 oz. (227 g) or 1 cup - 4 tsp sour cream
• 2 tbsp powdered sugar
• 1 lime to make zest

Directions - Crust

1. Preheat the oven to 350 F (176ºC)
2. Mix graham crackers and sugar evenly, then stir in butter to combine.
3. Pour mixture  into a pie dish. Pat it down with a flat-bottomed measuring cup. DO NOT pack down. Bring the crust up the edges as well if using pie dish.
4. Allow to cool while preparing pie filling.

Directions - Pie

1. Lower the oven temperature to 325 degrees F.
2. In a separate bowl, whisk together condensed milk, key lime juice, and eggs until well blended. Place the filling in the cooled pie shell.
3. Bake in the oven for 20 minutes and allow to chill in the refrigerator for at least 2 hours.
4. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Note

Below is older version recipe memo
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Graham Cracker Crust

• 6 8 tbsp butter
• 11 (176 g) Honey Maid Honey Graham Crackers (to make just about 2 cups graham cracker crumbs)
• 1/4 cup sugar
• 1/4 tsp salt

Below is older version recipe memo
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Graham Cracker Crust:
7 tablespoons Butter, melted
11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
¼ cup Sugar
¼ teaspoon Sea Salt

1. Preheat oven to 350ºF (176ºC).
1. Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
1. Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.

Bake for 10 minutes or until very lightly browned.

Allow to cool while preparing pie filling.

Yields: a 9.5 inch pie
Ingredients
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice ... about 30 key limes (230 g?)
2 whole large eggs
1 cup or 8 oz. sour cream
2 tbsp. powdered sugar
1 tbsp. lime zest
Directions
If using a glass pie dish, melt butter in dish in microwave, or melt butter. Heat the butter just until it is melted.
Coat the pie dish with butter.
Add graham crackers, sugar and salt to a food processor and run until well crumbled and mixed.
Pour melt butter to food processor and mix.
Put mixture into a pie dish and pat it down with metal measuring cup having a flat bottom or your fingers to make the crust. Bring the crust up the edges as well if using pie dish.
Bake for 10 minutes or until very lightly browned.
Bake in the oven for 20 minutes and allow to chill in the refrigerator for at least 2 hours.
Based on recipe at Food Network by Emeril Lagasse (modified)
Preheat the oven to 350 degrees F.
Add graham crackers and sugar to a food processor and run until well crumbled and mixed.
Spread butter in a pie pan and coat all the surface. Dump out the graham cracker crumbs and mix with butter. Press the mixture firmly into the pie pan.
Bake the crust until brown for 11 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, key lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 20 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.




350 F (175 C) for 30 minutes with Breville oven, few minutes longer for other oven



Preheat the oven to 350 F (176ºC) if not using Breville Smart Oven, or preheat the oven after step ...
If using a glass pie dish, melt butter in dish in microwave, or melt butter. Heat the butter just until it is melted.
Coat the pie dish with butter.
Add graham crackers, sugar and salt to a food processor and run until well crumbled and mixed.
Pour melt butter to food processor and mix.
Put mixture into a pie dish and pat it down with metal measuring cup having a flat bottom or your fingers to make the crust. Bring the crust up the edges as well if using pie dish.
Bake for 10 minutes or until very lightly browned.
Bake in the oven for 20 minutes and allow to chill in the refrigerator for at least 2 hours.
Based on recipe at Food Network by Emeril Lagasse (modified)