August Garden Series: Triple Decker Key Lime Pie
For the Graham Crust
- 2 cups graham cracker crumbs (about 14 crackers)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of sea salt
For the Key Lime Filling — Lightened
- 4 large egg yolks
- 1 cup full-fat plain Greek yogurt
- 1 cup evaporated milk
- ½ cup honey or pure maple syrup
- 1 cup freshly squeezed key lime juice (from ~20–25 key limes)
- 2 tsp finely grated lime zest
- 1 Tbsp cornstarch (optional, for a slightly firmer set)
For Whipped Cream & Garnish
- 2 cups heavy cream, well-chilled
- ¼ cup confectioners’ sugar
- 1 tsp vanilla extract
- Extra lime zest and thin lime slices, for garnish
Method
Prepare the crust: Heat oven to 350°F (175°C). Mix graham crumbs, sugar, butter, and salt until sandy. Press firmly into a 9-inch pie pan. Bake 10 minutes; cool.
Whisk the filling: In a bowl, combine yolks, yogurt, evaporated milk, honey/maple, lime juice, lime zest, and optional cornstarch. Whisk until satin-smooth.
Bake: Pour filling into cooled crust. Bake at 350°F (175°C) for 15–20 minutes, until edges are just set and the center trembles slightly. Cool, then chill 3–4 hours.
Whip the cream: Beat cream with confectioners’ sugar and vanilla until soft peaks form.
Finish & serve: Crown the chilled pie with whipped cream, lime zest, and thin lime slices. Slice and serve cold.