Chef Larry Miller of New Orleans staples, Compère Lapin and Bywater American Bistro, completed his quest for the perfect key lime pie. While living in Miami, he embarked on a quest to taste the city’s many variations of key lime pie. His recipe, with a salty crust and a smooth, subtle sweetness, reflects the lessons he learned.
recipe 
yields
Makes 1 (9-inch) pie
1½ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup brown sugar
½ cup salted butter
melted
2 (14-ounce) cans sweetened condensed milk
½ cup light sour cream
1 cup key lime juice
Zest of 2 limes
plus more for garnish
1 cup heavy cream
½ cup powdered sugar
Few drops key lime juice
For the key lime pie crust:
For the key lime pie filling:
For the whipped cream:
steps
- Make the crust: Preheat oven to 325 degrees. Combine graham cracker crumbs and sugars. Pour melted butter over crumb mixture and combine. Spread evenly along the bottom and sides of a 9-inch pie pan, using the bottom of a glass or your fingers to press down. Bake for 10 minutes, then set aside to cool before adding filling.
- Make the filling: Increase oven temperature to 350 degrees. In a mixing bowl, combine filling ingredients. Pour into cooled pie crust and bake for 12 minutes. Set aside to cool at room temperature for 15 minutes, then refrigerate.
- Make the whipped cream: Whisk ingredients until your forearms hurt (and whipped cream holds its shape). Dollop onto pie and top with more lime zest.
From Nina Compton’s Caribbean Christmas.
Date Published: 11.12.19
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- Recipe by Nina Compton, Bywater American Bistro
-
Contributing City
New Orleans
