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Key Lime Pie




Source of Recipe


On the web


List of Ingredients






This is a great key lime pie! I made the original filling, but used my own
graham cracker crust. Delicious!
KEY LIME PIE

LIME FILLING
4 teaspoons grated zest plus ½ cup strained juice from 3 to 4 limes
4 large egg yolks
1 14-ounce can sweetened condensed milk
GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1¼ cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING
¾ Cup heavy cream
¼ Cup confectioners’ sugar
½ lime, sliced paper thin and dipped in sugar (optional)

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. (I bake less time, so crust is not so
hard -about 10 -12 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-prayed plastic wrap laid directly on
filling and refrigerated for up to 1 day.)
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.

Recipe