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Discover the delightful world of sous vide cooking with our recipe for Key Lime Pie featuring a crispy graham cracker crust. This method ensures a perfectly smooth and creamy filling with minimal effort, while the crust adds a satisfying crunch to every bite.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice (about 4-5 limes)
- 3 large egg yolks
- 1 teaspoon lime zest
- Whipped cream and lime slices for garnish
Preparation of the Crust
Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until evenly coated. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes until golden. Let it cool completely before adding the filling.
Making the Filling
In a mixing bowl, whisk together sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth. Pour the mixture into a prepared pie crust. Cover the pie tightly with aluminum foil or a silicone lid suitable for sous vide cooking.
Sous Vide Cooking Process
Fill a large container or pot with water and set your sous vide precision cooker to 176°F (80°C). Submerge the sealed pie in the water bath, ensuring it is fully covered. Cook for 1 hour. After cooking, carefully remove the pie and refrigerate for at least 2 hours or until chilled and set.
Serving and Garnishing
Slice the chilled Key Lime Pie and serve with a dollop of whipped cream and a lime wedge for extra zest. The result is a silky, tangy filling with a crisp crust that perfectly balances sweetness and acidity. Enjoy this elegant dessert at your next gathering or as a refreshing treat anytime.