"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robyn Anderson
Added: Saturday, May 24, 2008


Crust: 1 wax-paper wrapped package of graham crackers (1/3 of a pound box) OR
1 cup plus 2 ½ tablespoons graham cracker crumbs
5 tablespoons unsalted butter, melted 1/3 c. sugar

3 egg yolks
grated zest of 2 limes (about 1 ½ teaspoons)
1 14-ounce can of sweetened condensed milk
2/3 cup lime juice, freshly squeezed

1 c. heavy whipping cream, chilled
1 Tbs. confectioner’s sugar
1 tsp. pure vanilla
pinch of salt

Crust: Preheat oven to 350*. Butter a 9-inch pie pan. Break up the graham crackers and place in a food processor. Process to crumbs. Add the melted butter and sugar and pulse or stir until everything is combine. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, about 8 minutes. Set aside on a wire rack, leaving the oven on.

Filling: In an electric mixer with a wire whisk attachment, beat the egg yolks and 1 teaspoon of the zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, but no longer. Pour the mixture into the crust and bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate for 15 to 20 minutes before serving.

Whip the cream and vanilla until stiff. Add sugar and pinch of salt and thoroughly combine.

To serve, cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream and some of the remaining lime zest as garnish.




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