Mary Bogacki's Key Lime Pie
“Generally, citrus is in season in the wintertime, so the lime and Key lime are actually in season. It’s something different and fun, and after heavy eating, Key lime pie is so light and refreshing. I like that a whole lot more than heavy pumpkin custard pie.” – Mary Bogacki
3 cups (about 10 oz.) graham cracker crumbs
6 Tbsp. (about 3 oz.) butter
1 14-oz. can sweetened condensed milk
10 egg yolks
½ cup plus 1½ Tbsp. (about 5 oz.) lime juice
⅓ cup vodka
⅓ cup (about 2 oz.) sugar
1 cup heavy cream
⅓ cup powdered sugar
½ tsp. vanilla extract
Whipped cream, for serving
• Preheat the oven to 300 degrees.
• In a mixing bowl, combine the graham cracker crumbs and butter. Press evenly on the bottom and up the sides of a 9-inch pie pan.
• In another mixing bowl, whisk together the condensed milk, egg yolks, lime juice and vodka until smooth. Pour into the prepared pan.
• Bake until the filling is just set, 15 minutes. Let cool completely, then refrigerate overnight.
• Before serving, make the whipped cream by beating the cream, powdered sugar and vanilla extract in a stand mixer on high speed until stiff peaks form, about 5 minutes.
• Serve the pie with a generous dollop of whipped cream.