Key Lime Pie

everydaypie.com

Randy Kepple

subheading: Pie Crust:

10 ounces (about 2 cups) graham cracker crumbs (about 10 full graham cracker sheets)

¼ teaspoon salt (see note)

2 tablespoons ( 25 grams) granulated sugar

10 tablespoons ( 130 grams) unsalted butter, melted

subheading: For the Key Lime Filling:

2- ½ teaspoons gelatin (or one . 25 ounce packet)

1 cup milk, divided (gelatin mixed with ½ cup milk)

1- ½ cup heavy cream

1 cup ( 200 grams) granulated sugar

4 tablespoons ( 65 grams) cream cheese, diced into pieces

Pinch coarse kosher salt

⅔ cups ( 150 grams) fresh squeezed key lime juice (see note)

1 tablespoon key lime zest (from about 6 key limes)

1 teaspoon vanilla extract

subheading: Tangy Whipped Cream (Optional):

¾ cup ( 180 grams) heavy cream

¼ cup ( 60 grams) sour cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Directions at everydaypie.com

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