The World's Best Key Lime Pie

A reliably custardy Key lime pie with a brown-sugar graham crust and a tart, eight-yolk filling.

Ingredients

• 1 1/2 cups graham cracker crumbs (8 oz)
• 1/4 cup packed light brown sugar

Pinch of kosher salt

• 6 tbsp unsalted butter, melted
• 1 1/4 cups fresh Key lime juice

Two 14-oz cans sweetened condensed milk

• 8 large egg yolks
• Pinch of kosher salt
• Whipped cream, for serving
• Key lime slices and zest, for garnish (optional)

Directions

1. Heat the oven to 350F. Combine the graham crumbs, brown sugar and salt, then mix in the melted butter until evenly moistened.
2. Press the crumbs firmly into a 9- or 10-inch pie pan and bake until set, about 10 minutes. Cool completely.
3. Whisk together the lime juice, condensed milk, egg yolks and salt until smooth, then pour into the cooled crust.
4. Lower the oven to 325F and bake until the edges are set but the center still jiggles slightly, about 25 minutes.
5. Cool to room temperature, then refrigerate at least 6 hours or overnight.
6. Slice and top each piece with whipped cream; garnish with lime zest and a slice.

Notes

Andrew Zimmern’s go-to Key lime pie, with proportions he calls spot-on.