Toaster-Oven Key Lime Pie
ByPublished on January 19, 2022
Time
1 hour, plus 4 hours cooling and refrigerating time
Yield
Serves 8
Ingredients
Filling
1 (14-ounce) can sweetened condensed milk4 large egg yolks4 teaspoons grated lime zest plus ½ cup juice (5 limes)Crust
11 whole graham crackers, broken into 1-inch pieces3 tablespoons granulated sugar5 tablespoons unsalted butter, melted and cooledTopping
¾ cup heavy cream¼ cup (1 ounces/28 grams) confectioners' sugarBefore You Begin
After letting it cool, we topped our pie with a simple, fresh whipped cream which was the perfect complement to our bright, tangy lime filling.
Instructions
- Whisk condensed milk, egg yolks, and lime zest and juice together in bowl until smooth. Cover mixture and let sit at room temperature until thickened, about 30Â minutes.
- Adjust toaster oven rack to middle position and heat oven to 325Â degrees. Process graham cracker pieces and sugar in food processor to fine, even crumbs, about 30Â seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.
- Sprinkle mixture into 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and up sides of pie plate. Bake until crust is fragrant and beginning to brown, 10 to 15 minutes. Transfer to wire rack and let cool slightly, about 10 minutes.
- Pour thickened filling into warm crust and smooth top. Bake pie until center is firm but jiggles slightly when shaken, 12Â to 17Â minutes. Let pie cool slightly on wire rack, about 1Â hour. Cover pie loosely with plastic wrap and refrigerate until filling is chilled and set, at least 3Â hours or up to 24Â hours.
- Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Topping can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.) Spread whipped cream attractively over pie. Serve.
for the filling
for the crust
for the topping
Time
1 hour, plus 4 hours cooling and refrigerating timeYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
But we found that the pie filling set much more nicely after a brief bake. The toaster oven was ideal to whip up this summer dessert because there was no need to turn on our main oven, especially in the summer. We made a quick homemade crust by pulsing graham crackers, sugar, and melted butter together before pressing it into the pie plate. A good key lime pie should remind us of the warm, fragrant breezes of the Florida Keys, but many versions disappoint with artificial flavors. We found that just one swap—from the typical bottled, reconstituted lime juice to fresh lime juice and zest—gave us a pie that was pungent and refreshing, cool yet creamy, and very aromatic.
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