Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.
Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.
So, the filling itself is wonderful. Tart, but not too tart. Great texture. Just a personal preference, but I chose to refrigerate vs. freeze. I used the graham cracker crust because that's my fav with key lime. The crust to filling ratio is perfect, but the crust is VERY salty as written. 1 teaspoon of kosher salt is way too much, and I love salty/sweet flavors. It's so salty it almost ruins an otherwise awesome pie:(. I highly recommend halving the salt and you will be much happier.
THE best Key Lime pie perhaps EVER. Make it with the buttery crumb crust (also easy to make/bake)
This Key Lime pie is a conversation- stopping, heady, heady experience. And it's easy to make. Do use full-fat buttermilk if you can find it. Do add the lemon zest as the recipe says. I used the bottled Nellie and Joe's Key Lime Juice found in most grocery stores. I did not beat the egg yolks for the full 4-5 minutes but a good three minutes. I let the pie cool for ten minutes before refrigerating it - the recipe says cool for an hour but I did not have an hour to do that. I also did not freeze the pie for hours. I made it in the afternoon and refrigerated it for three or four hours - and served it with heavy whipped cream whipped with some confectioner's sugar and vanilla later that night around eight pm. Bake your buttery cracker crumb crust before filling it. - if you don't, you'll have a dusty - tasting pie with no character. Buttery cracker means Ritz crackers. I used Wal-Mart brand Baked Buttery Crackers. No need to add salt but do remember to add the sugar to the crumb mixture and pull out your food processor for doing all the prep work for the crumb crust recipe. The cup and a half of cracker crumbs means you need just about a full sleeve of Ritz crackers from the standard four pack (four sleeves of crackers) found in the 15.1 ounce box of Wal-Mart brand Buttery Crackers or the comparable Ritz cracker box. "This pie is a DRUG!" said admiringly by a dinner guest that night. The magic is the buttermilk, and the baked buttery cracker crumb crust that is baked again w/ the pie filling. all of it makes Key Lime pie MAGIC.
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