Larry Miller’s Key Lime Pie

By: Hannah Lee Leidy
Miller's Key Lime Pie
Photo by Denny Culbert

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.

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Makes 1 (9-inch) pie

    For the key lime pie crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup salted butter
  • melted
  • For the key lime pie filling:
  • 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
  • For the whipped cream:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • Few drops key lime juice
  1. 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.
  2. 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.
  3. 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.

  • Recipe by Nina Compton, Bywater American Bistro
  • Contributing City
    New Orleans

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