Key lime pie (or regular lime pie, because let’s be honest…key limes are freaking hard to find) is one of those quintessential summer desserts. That creamy filling that makes the back of your cheek feel that oh-so-addictive tart punch. The graham cracker base that beautifully compliments the citrus. It’s a classic for a reason. But even the classics can benefit from some enhancements. My version mixes pistachios into the crust and is infused with rum for an almost Caribbean-inspired cocktail version of this dessert. Not overly sweet or tart, this silky rendition is a crowd favorite.
What to Notice
- I happen to like a little texture to my crust, so I combine my pistachios and graham crackers in a Ziplock bag and whack with a kitchen mallet to keep a coarser crumb. Feel free to leave as textured or make fine as your palate wants! All you want to look for once you’ve added in your melted butter if for the crumbs to stay slightly compact in your hand when you pack them together. A coarser crumb may require an extra tablespoon of butter.
- Whipped cream is a great canvas for adding your own spin. Love a sweeter whipped cream? Add a little more sugar. Don’t like rum? Leave it out. Add some extra lime zest or err on the side of simplicity. The only thing to look out for is overwhipping. Stop whipping once it looks firm but still soft and pillowy.
Servings: 8 Servings
Ingredients
For The Filling
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 2, 14 oz cans of sweetened condensed milk
- 1/2 cup full fat plain Greek yogurt
- 4 egg yolks at room temp
- 1 tablespoon spiced rum
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- ¼ teaspoon kosher salt
For The Crust
- 12 full graham cracker sheets
- 1/2 cup roasted salted pistachios
- 6 Tablespoons melted unsalted butter
- 2 Tablespoons granulated sugar
For The Whipped Cream:
- 1 cup heavy cream
- ¾ cup granulated sugar
- Splash of vanilla
- 1 tablespoon spiced rum
Instructions
- Preheat the oven to 350 degrees
- Make the Crust: Combine graham crackers and pistachios in the food processer and blend until sandy. Mix in the sugar and melted butter. Transfer to a pie dish and pack down the bottom of the pan and up the sides. Bake for 10 minutes then remove from oven while leaving the oven on.
- Make the Filling: In a mixer fitted with a paddle attachment, add the sweetened condensed milk and egg yolks one by one. Pour in your lime and lemon juice, spiced rum and vanilla. Finally, add your zest and salt then pour into the crust.
- Bake the pie for 20-22 minutes or until the center still has a slight jiggle
- Remove the pie and let it cool completely. Once cooled, cover and let it chill in the fridge for at least 2 hours before serving.
- Make the Whipped Cream: While the pie is cooling, add the cold cream, sugar, rum and vanilla to a mixer fitted with a whisk attachment and beat until soft peaks form, about 3 minutes on high. Pipe the perimeter of the pie with the whipped cream or simply serve with a dollop.
