Key Lime Pie

Ingredients

• Crust: 14 graham crackers (about 1½ sleeves)
• 4 tbsp (½ stick) unsalted butter, melted
• 4 tbsp virgin coconut oil, melted
• 1 tbsp sugar
• ½ tsp kosher salt
• Filling: 1½ tbsp lime zest
• 4 egg yolks
• 1 can (14oz) sweetened condensed milk
• ¾ cup lime juice (about 6 Persian limes or 12 key limes)
• Pinch of salt
• Whipped cream: 1 cup heavy cream
• ¼ cup powdered sugar
• 3 tbsp full-fat Greek yogurt
• 1 tbsp dark rum (optional)

Recipe

1. Make the crust: preheat oven to 325°F with the rack in the middle. Crush graham crackers in a ziplock bag to coarse crumbs. Mix with melted butter, coconut oil, sugar, and salt until it resembles wet sand. Press evenly into a 9-inch pie dish up the sides. Bake, rotating once, 12–15 minutes until golden. Cool on a rack.
2. Make the filling: whip lime zest, salt, and egg yolks in a stand mixer 2–3 minutes until thickened. Add condensed milk and mix 3 minutes until thickened. Add lime juice and mix until combined.
3. Pour filling into the cooled crust. Bake exactly 15 minutes — the filling will rise slightly but not change color; it should be wiggly but not liquid.
4. Cool at room temperature 30 minutes, then refrigerate at least 2 hours.
5. Make the whipped cream: whip cream and powdered sugar to stiff peaks. Whisk in Greek yogurt and rum (if using). Top the pie just before serving with lime zest and thin lime rounds.