Key Lime June Pan Pie
Ingredients
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2 cups graham cracker crumbs
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½ cup melted unsalted butter
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¼ cup sugar
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nonstick cooking spray
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4 ounces cream cheese
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3 large egg yolks
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2 cans sweetened condensed milk
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Start the crust
Combine the graham cracker crumbs, melted butter and sugar in a medium bowl. Stir until the crumbs are moistened.
2 cups graham cracker crumbs
½ cup melted unsalted butter
¼ cup sugar
medium bowl
measuring cups
measuring spoons
spatula
Line the June Pan
Lightly coat the June Pan with nonstick cooking spray. Press the piece of parchment into the June Pan so it’s flush against the bottom and sides. The spray helps the paper stick to the June Pan. It’s okay if there’s overhang, but try to press the parchment tightly into the corners for the cleanest crust.
June Pan
parchment paper
nonstick cooking spray
Form the crust
Press the crumbs into the bottom and all the way up the sides of a parchment-lined June Pan. You can use a flat-bottomed measuring cup or ramekin to help you achieve an even crust.
Bake the crust
Transfer the crust to the middle shelf of the June Oven. Bake the crust 14 minutes, until it’s golden brown. June will notify you when the crust is ready. If desired, follow on-screen instructions to continue cooking.
Cool the crust and preheat the June Oven
Remove the crust from the June Oven and set it on a cooling rack to cool completely, at least 30 minutes. When the crust has cooled and you’re ready to continue, preheat the June Oven to 325°F on the Bake cook mode using the button below.
Make the filling
In a large bowl, beat the cream cheese on medium speed until smooth, about 1 minute. Beat in the egg yolks, condensed milk, lime juice and lime zest until combined and slightly thickened, 1-2 minutes.
4 ounces cream cheese
3 large egg yolks
1 cup lime juice
2 tablespoons lime zest
large bowl
liquid measuring cup
hand mixer
2 cans sweetened condensed milk
Fill the crust
Pour the filling into the cooled crust and use a spatula to gently spread it to the edges and smooth the top.
Bake the pie
Place the June Pan on the middle shelf of the June Oven and bake 25 minutes, until the filling is set. June will notify you when the pie is ready. If desired, follow on-screen instructions to continue cooking.
Cool and garnish the pie
Remove the pie from the June Oven and set aside to cool to room temperature, at least 2 hours. Loosely cover the June Pan with plastic wrap and transfer to the refrigerator to chill at least 2 hours, up to overnight. Using the parchment overhang, gently lift the pie out of the June Pan and set on a chopping board. When ready to serve, spread the whipped cream over the cooled filling and sprinkle toasted coconut, if using. Cut the pie into 24 squares (make 3 cuts in one direction, 5 cuts in the other direction) and enjoy chilled.
2 cups whipped cream
3 tablespoons toasted shredded coconut
chopping board
plastic wrap
knife