Key Lime Pie

Key Lime PIe
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Pie Filling
  1. 4 teaspoons grated zest and 1/2 cup strained juice from 3 or 4 limes
  2. 4 Large egg yolks
  3. 1 (14 ounce) can sweetened condensed milk
Graham Cracker Crust
  1. 9 Graham crackers (5 ounces)
  2. 2 Tablespoons granulated sugar
  3. 5 Tablespoons unsalted butter, melted and kept warm
Whipped Cream Topping
  1. ¾ Cup chilled heavy cream
  2. ¼ Cup (1 ounce) confectioner's sugar
  3. ½ Lime, sliced paper thin and dipped in sugar (optional)
1. Prepare Filling
  1. Whisk the zest and yolks in a glass bowl until tinted light green, about 2 minutes. Beat in the condensed milk, then the juice; set aside at room temperature to thicken (about 30 minutes).
2. Pre-heat Oven
  1. Adjust an oven rack to the middle position and heat the oven to 325°.
3. Process
  1. Crush graham crackers, either in a food processor or by putting them in a large zip lock baggy and crushing them. Mix in sugar, then melted butter. Transfer mixture to a 9 inch pie plate and press crumbs evenly into the pie plate.
4. Bake
  1. Bake pie crust until it is fragrant and beginning to brown, 15 to 18 minutes, transfer to a wire rack and cool completely.
5. Add Filling
  1. Pour the lime filling into the crust; bake until the center is set yet wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.
6. Make Topping
  1. Up to 2 hours before serving, whip the cream in the chilled bowl until very stiff peaks form, adding the sugar 1 Tablespoon at a time. Decoratively pipe the whipped cream evenly with a rubber spatula. Garnish with sugared lime slices, if desired, and serve.
Adapted from The New Best Recipe
Adapted from The New Best Recipe
Could I Have That Recipe?

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