Morton's Key Lime Pie - the most decadent key lime pie! Recipe from the famous steakhouse. Tastes just like the original. Graham cracker crumbs, sugar, butter, egg yolks, sweetened condensed milk, key lime juice. Top the pie with fresh whipped cream. Can make the pie in advance and refrigerate until ready to serve. Great for the holidays, a picnic, or potluck.
Combine all ingredients and press against sides and bottom of 9-inch springform pan. Set aside.
Pie
Preheat oven to 375°F.
With an electric mixer, mix egg yolks, sweetened condensed milk, key lime juice and sugar for 2 minutes. Pour mixture into prepared crust.
Place pie on a baking sheet and bake 35-40 minutes, until just firm in the center. Remove pie from the oven and refrigerate immediately for at least 3 hours or overnight.
Serve with sweetened whipped cream or cool whip.
Notes:
Can I use regular limes in a key lime pie? Yes! You can use regular lime juice instead of key lime juice. You can use fresh or bottled juice. Either is fine.
I use a flat-bottomed measuring cup to press the graham cracker crumbs into the springform pan.
I did not pre-bake the crust.
We like to top the pie with some freshly whipped cream. To make homemade whipped cream, beat together 1 cup of heavy whipping cream, 4 Tbsp of powdered sugar, and 1 Tbsp of vanilla until stiff.
Does Key Lime Pie need to be refrigerated? Yes. Store the pie covered in the refrigerator. It will keep up to 4 days.
Can Key Lime Pie be frozen? Yes! Cook the pie and let it cool completely. Cover the pan with plastic wrap and aluminum foil and freeze. The pie will keep up to 3 months in the freezer.