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Key Lime Pie




Source of Recipe


Meryl at Mimi's


List of Ingredients




KEY LIME PIE

(I use my own graham cracker crust).

From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."

INGREDIENTS:

4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk

GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted

WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)





Recipe




1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes.
Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees.
Mix crumbs and sugar in medium bowl.
Add butter; stir with fork until well blended.
Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust.
Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.
Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated for up to 1 day.) (I chill overnight).

4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks.
Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks.
Decoratively pipe whipped cream over filling or spread evenly with rubber spatula.
Garnish with optional sugared lime slices and serve.

Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.

America's Test Kitchen/Cook’s Illustrated
Posted at:
http://www.cookhereandnow.com/cookhereandnow/2006/12/from_our_decemb_1.html