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CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
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CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
Welcome to another delicious episode of Dessert Person, where Claire Saffitz guides you through creating an irresistible homemade Key Lime Pie! This iconic dessert brings together the perfect balance of tangy lime and sweet indulgence, all nestled in a buttery graham cracker crust. Join us as Claire takes you step-by-step through this easy-to-follow recipe, sharing her expert tips and insights along the way.
#keylimepie #dessert #clairesaffitz
Key Lime Pie
Makes one 9-inch pie
CRUST
6 ounces (170g) graham crackers
4 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
FILLING
1 tablespoon freshly grated lime zest
5 large egg yolks
1 14-oz can sweetened condensed milk
¾ cup fresh lime juice, strained
Pinch of salt
1 teaspoon vanilla extract
TOPPING AND ASSEMBLY
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1 cup heavy cream, chilled
More fresh lime zest, for serving
PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 350°F.
MAKE THE CRUST: Place the graham crackers in a resealable bag, press out the air, and seal. Use a rolling pin or heavy-bottomed saucepan to crush the crackers, periodically shaking the bag so the larger pieces settle to one side, and continue to crush until you have very fine, uniform crumbs. (You can also pulse them in a food processor until finely ground, but it’s very doable by hand.) Transfer the crumbs to a medium bowl and add the melted butter, granulated sugar, yolk, and salt. Toss with a fork until the mixture is well combined, then rub the mixture with your fingertips until it looks like wet sand.
PRESS IN THE CRUST AND BAKE: Transfer the mixture to a 9-inch pie plate and scatter the crumbs evenly across the bottom. Use a straight-sided glass or 1-cup dry measure to very firmly press the mixture up the sides of the plate and across the bottom, flattening it into an even layer. Place the plate on a sheet pan and bake until the crust is fragrant, firm to the touch, and dark brown around the edges, 8 to 12 minutes. Remove from the oven and let cool while you make the filling.
REDUCE THE OVEN TEMP: Turn the oven down to 325°F.
MAKE THE FILLING AND BAKE: In a medium bowl, combine the zest, yolks, sweetened condensed milk, lime juice, salt, and vanilla and whisk until completely smooth. Pour the filling into the pie plate and smooth the surface. Transfer the pie back to the oven and bake until the filling is set and just a little wobbly in the center, 15 to 20 minutes. Remove from the oven and let cool completely at room temperature, about 1 hour, then transfer to the refrigerator and chill until cold, at least 2 hours.
MAKE THE TOPPING: In a medium bowl, combine the cream cheese and powdered sugar and work the mixture with a flexible spatula until the sugar is completely incorporated and the cream cheese is smooth. Switch to a whisk and slowly dribble in a couple of tablespoons of the cold cream, whisking to incorporate. Continue to slowly add the cream, whisking constantly to prevent lumps, until you have a thick, smooth mixture, then whisk vigorously until you have a softly whipped cream that forms medium peaks. Remove the pie from the refrigerator and scrape the whipped cream onto the surface, spreading it nearly to the edges. Return to the fridge and chill just until the topping is set, at least 15 minutes.
SERVE: Top the pie with fresh lime zest, cut into slices, and serve.
DO AHEAD: The pie can be baked and chilled (without the topping) 1 day ahead. When it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
Chapters:
00:00 Intro
01:52 Ingredients & Special Equipment
02:29 Make the Crust
06:50 Assemble the Filling
11:05 Remove and Cool
12:02 Make the Topping
16:47 Serve
19:14 Archie!
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
Welcome to another delicious episode of Dessert Person, where Claire Saffitz guides you through creating an irresistible homemade Key Lime Pie! This iconic dessert brings together the perfect balance of tangy lime and sweet indulgence, all nestled in a buttery graham cracker crust. Join us as Claire takes you step-by-step through this easy-to-follow recipe, sharing her expert tips and insights along the way.
#keylimepie #dessert #clairesaffitz
Key Lime Pie
Makes one 9-inch pie
CRUST
6 ounces (170g) graham crackers
4 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
FILLING
1 tablespoon freshly grated lime zest
5 large egg yolks
1 14-oz can sweetened condensed milk
¾ cup fresh lime juice, strained
Pinch of salt
1 teaspoon vanilla extract
TOPPING AND ASSEMBLY
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1 cup heavy cream, chilled
More fresh lime zest, for serving
PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 350°F.
MAKE THE CRUST: Place the graham crackers in a resealable bag, press out the air, and seal. Use a rolling pin or heavy-bottomed saucepan to crush the crackers, periodically shaking the bag so the larger pieces settle to one side, and continue to crush until you have very fine, uniform crumbs. (You can also pulse them in a food processor until finely ground, but it’s very doable by hand.) Transfer the crumbs to a medium bowl and add the melted butter, granulated sugar, yolk, and salt. Toss with a fork until the mixture is well combined, then rub the mixture with your fingertips until it looks like wet sand.
PRESS IN THE CRUST AND BAKE: Transfer the mixture to a 9-inch pie plate and scatter the crumbs evenly across the bottom. Use a straight-sided glass or 1-cup dry measure to very firmly press the mixture up the sides of the plate and across the bottom, flattening it into an even layer. Place the plate on a sheet pan and bake until the crust is fragrant, firm to the touch, and dark brown around the edges, 8 to 12 minutes. Remove from the oven and let cool while you make the filling.
REDUCE THE OVEN TEMP: Turn the oven down to 325°F.
MAKE THE FILLING AND BAKE: In a medium bowl, combine the zest, yolks, sweetened condensed milk, lime juice, salt, and vanilla and whisk until completely smooth. Pour the filling into the pie plate and smooth the surface. Transfer the pie back to the oven and bake until the filling is set and just a little wobbly in the center, 15 to 20 minutes. Remove from the oven and let cool completely at room temperature, about 1 hour, then transfer to the refrigerator and chill until cold, at least 2 hours.
MAKE THE TOPPING: In a medium bowl, combine the cream cheese and powdered sugar and work the mixture with a flexible spatula until the sugar is completely incorporated and the cream cheese is smooth. Switch to a whisk and slowly dribble in a couple of tablespoons of the cold cream, whisking to incorporate. Continue to slowly add the cream, whisking constantly to prevent lumps, until you have a thick, smooth mixture, then whisk vigorously until you have a softly whipped cream that forms medium peaks. Remove the pie from the refrigerator and scrape the whipped cream onto the surface, spreading it nearly to the edges. Return to the fridge and chill just until the topping is set, at least 15 minutes.
SERVE: Top the pie with fresh lime zest, cut into slices, and serve.
DO AHEAD: The pie can be baked and chilled (without the topping) 1 day ahead. When it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
Chapters:
00:00 Intro
01:52 Ingredients & Special Equipment
02:29 Make the Crust
06:50 Assemble the Filling
11:05 Remove and Cool
12:02 Make the Topping
16:47 Serve
19:14 Archie!
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
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