Perfect Key Lime Pie from Dexter
About this recipe
Key lime pie is a classic dessert known for its sweet and tart flavor, and this version from Binging with Babish captures that perfectly. Inspired by the show "Dexter," this recipe emphasizes the importance of using genuine key limes for the best taste, while also providing a straightforward method for creating a delicious pie from scratch.
The combination of a buttery graham cracker crust, a creamy filling made with egg yolks and sweetened condensed milk, and a fluffy whipped cream topping makes this pie a standout. Plus, the video offers tips on achieving that perfect texture and flavor, making it accessible for home cooks.
Ingredient notes
- For the key lime juice, you'll need about 15 to 30 key limes to yield two-thirds of a cup.
Tips from Binging with Babish’s video
- When making the graham cracker crust, ensure the crumbs are evenly saturated with butter and can hold their shape when pressed together.
- After mixing the filling, let it rest at room temperature for 30 minutes to thicken slightly before pouring it into the crust.
- Bake the pie until the edges are set and the center registers 145°F (63°C) for the best texture.
Good to know
- How many servings does this recipe make?
- This recipe yields 8 servings.
- What temperature should I bake the pie at?
- Bake the pie at 325°F (163°C).
- How long should I let the pie cool before refrigerating?
- Let the pie cool at room temperature for about 2 hours before wrapping it and refrigerating.
- Can I use regular limes instead of key limes?
- Yes, but if using regular limes, add a little bit of lime oil to enhance the flavor.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Juice enough key limes to yield two-thirds of a cup of key lime juice, which could take 15 to 30 key limes.
- 2
Process about one and a half packs of Graham crackers into fine crumbs.
- 3
Measure out 200 grams of Graham cracker crumbs and mix with 40 grams of powdered sugar and a pinch of kosher salt.
- 4
Add 100 grams of melted unsalted butter to the mixture and combine until the crumbs are evenly saturated.
- 5
Press the mixture into an unprepared pie plate, ensuring it's compacted and smooth.
- 6
Bake the crust in a preheated oven at 325°F (163°C) for 15 minutes, then cool on a wire rack.
- 7
In a stand mixer, beat 3 egg yolks until thick and ribbony, about 3 minutes on high speed.
- 8
Add one 14-ounce can of sweetened condensed milk and beat for about 5 minutes until light and pale.
- 9
While mixing on low, add two-thirds of a cup of key lime juice until just combined, then fold to ensure even mixing.
- 10
Cover the mixture with plastic wrap and let it rest at room temperature for 30 minutes.
- 11
Pour the filling into the cooled crust and bake at 325°F (163°C) for about 25 minutes until set around the edges and registering 145°F (63°C) in the center.
- 12
Cool the pie at room temperature for about 2 hours, then wrap in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- 13
For the topping, beat together a pint of heavy cream, 2 tablespoons of sugar, and a dash of vanilla extract until stiff peaks form.
- 14
Pipe the whipped cream onto the pie and garnish with slices of key lime and a generous zesting of key lime zest.
Heads up — we had to guess a little:
- The number of key limes needed is inferred based on typical yields for key lime juice.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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