Key Lime Pie Large Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust: 1 1/2 c. graham cracker crumbs
3 T. sugar
6 T. butter, melted
Filling: 5 large egg yolks
2 cans sweetened condensed milk 28 oz.total
1 c. key lime juice or juice or twenty to thirty key limes depending on size
zest of 1 lime
Topping: 1 1/2 c. whipped cream
2 T. sugar
1 lime thin sliced for garnish
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Directions: |
Directions:Heat oven to 350º. Combine crumbs, sugar and butter in a 10" pie plate. Press against sides and bottom to compress. Bake on middle rack in oven for 8 min. Take out and cool while making the Filling. Separate eggs. Keep the whites for another use. Beat yolks until light and fluffy at least 5 min. Mix juice, zest and milk together in another bowl. Temper into the egg yolks a Tablespoon at a time while continuing to beat the egg yolks. When thoroughly mixed add to the baked shell. Place the pie on a sheet pan and bake on the middle rack in the oven until it is just firm in the center, approximately 28 min. Allow pie to cool completely. At this point I refrigerate it overnight. Whip cream with about 2 T of sugar. Spread over cooled pie leaving a rim around the edges to show the pie. Decorate with the Lime slices. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:30 min. plus baking time |
Personal
Notes: |
Personal
Notes: Can be made two days ahead and add the whip cream the day of service. Very rich, serve small slices.
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