The Ultimate Key Lime Pie ENTIRELY From Scratch

In a separate bowl, whisk the egg, milk, honey, and oil until thoroughly blended.

Slowly pour the egg mixture into the flour mixture while constantly blending with a fork. Using your hands, knead it together until a smooth dough forms. If the mixture is dry, add a splash of milk.

Wrap in plastic wrap and let it rest in the fridge between 30 to 60 minutes.

Preheat the oven to 350°F.

On a well-floured, clean work surface, roll out the dough evenly to ⅛”  thick. Cut the dough into large pieces so that they can all fit in a single layer on a large, parchment-lined baking sheet. Using a fork, punch little holes across the dough’s surface.

Bake between 15 to 20 minutes or until crisp and lightly browned.

Transfer to a wire rack and cool to room temperature.

In a medium bowl, whisk together the egg yolks and key lime zest until well blended. Whisk in the sweetened condensed milk, followed by the key lime juice.

Cover with plastic wrap and set aside at room temperature.

Place graham crackers into a plastic bag and using a rolling pin, crush into fine crumbs. Alternatively, you can crush the graham crackers in a food processor.

In a large bowl, whisk together the graham cracker crumbs, brown sugar, and sea salt. Add the melted butter and use a fork to combine. Using your hands, continue to blend  until the mixture is the texture of wet sand.

Press the crumb mixture evenly into the sides and bottom of a 9” pie mold.

Bake in a preheated 350°F oven for 10 minutes until the crust has properly set. Allow to cool at room temperature.

Pour the pie filling into the completely cooled crust and bake for 15-17 minutes, or until the filling is set, but still slightly jiggly.

Allow the pie to cool to room temperature, and then transfer to the fridge to chill for at least three hours but preferably overnight.

Divide pie into eight slices and top each with a dollop of whipped cream and freshly grated key lime zest.