Batch Size
1 pie (8-12 servings)
Ingredients
| Qty | Unit | Ingredient | Notes |
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Instructions
- Preparation is the key to success:
- Place the Keebler Graham Ready Crust in the refrigerator for 30 minutes, but no longer!
- Adjust the oven rack to the center.
- Preheat the oven to 350°F.
- Let's get this party started :):
- Brush the cold/chilled crust with egg wash (next line).
- One large egg white whisked with one Tbsp. water.
- This creates a moisture barrier for the filling and helps prevent a soggy crust.
- Bake the crust in a 350°F oven for 10 minutes.
- Leave the oven on!
- Allow the crust to shed heat while resting on the rack you'll use to cool the pie later.
- Did you leave the oven on?
- Make the damn thing:
- In a large mixing bowl, whisk well until fully combined (by hand, to avoid bubbles): sweetened condensed milk and egg yolks.
- Wisky business:
- In the same bowl, whisk until fully incorporated (by hand, to avoid bubbles): key lime juice, lemon juice, and lime zest.
- Fill it:
- Pour the filling into the crust.
- Smooth the top with a rubber spatula (this may not be necessary if the filling is loose enough).
- Bake 15 to 20 minutes, until the center of the pie is set (check after 15).
- Do not overbake it. The filling will still be jiggly!
- Cool on a wire rack for 30 to 60 minutes before moving to the refrigerator.
- The refrigeration will make it firm.
- And now we wait:
- Refrigerate for 3 to 4 hours, or overnight.
- Do not cover the pie with plastic, or the filling will stick to it.
- Instead, leave the pie in the refrigerator with the "dome" that came with the pie crust.
- Finally, we eat!:
- Serve with a lime wedge (or a fancy S-twist), whipped cream, and Awesome Sauce!
Baker's Notes:
• The egg wash step is non-negotiable for a crisp crust.
• Ensure the filling is hand-whisked to keep the texture dense and creamy.