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· Key Lime Pie




Source of Recipe


Internet


List of Ingredients




a LaFor the crust:
· 1 1/2 cups graham cracker crumbs
· 1/2 cup (4 ounces) unsalted butter, melted
· 2 tablespoons granulated sugar
· Freshly grated zest of 1/2 lime
· For the filling:
· One 14-ounce can sweetened condensed milk
· 1/2 cup lime juice
· 4 large egg yolks
· Freshly grated zest of 1/2 lime
· For the topping:
· 1 cup granulated sugar
· 2/3 cup lime juice
· 8 large egg yolks
· 1/4 to 1/2 teaspoon lime oil (optional; see Note)
· For the whipped cream
· 1 1/2 cups heavy cream
· 5 tablespoons granulated sugar


Recipe



Preheat the oven to 350 degrees F. Spray a 9 1/2-inch deep-dish pie plate with nonstick cooking spray.
To make the crust, place the graham cracker crumbs, melted butter, sugar and zest in a bowl. Stir to combine. Pour the mixture into the prepared pie plate, and press with your fingers to create an even layer on the bottom and up the sides. Use a flat-bottomed glass to facilitate pressing the crumbs along the bottom and to help with the edges. Keeping the glass flat, move toward the edges; it will press the crumbs along the sides, creating an even layer all around. Blind bake the crust for 5 to 7 minutes, or just until it starts to brown. Place on a wire rack to cool slightly.
Meanwhile, prepare the filling. Whisk together the condensed milk, limejuice, egg yokes and zest. Pour the mixture into the partially baked crust. Bake for 10 minutes. Then return the pie to a wire rack to begin cooling.
While the filling is baking, prepare the topping. Place the sugar, limejuice and egg yokes in the top of a double boiler. Cook over simmering water until the mixture is thick enough to coat the back of a spoon, about 15 minutes. When you draw a spoon across the bottom of the pan, it should leave a small path. Stir in the lime oil, if using, off the heat.
Gently pour the curd topping over the pie, completely covering the filling. Let the pie cool to room temperature on the wire rack. Then refrigerate it for at least 4 hours, or overnight.
Right before serving, prepare the whipped cream. Whip the heavy cream and sugar together until medium-firm peaks form. The cream should be whipped beyond the soft-peak stage, but not too stiff. Spread the whipped cream over the pie, all the way to the edges. Make peaks by repeatedly touching the cream with the back of a spoon, drawing the cream up and out. Serve immediately.