Key Lime Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
16 graham crackers, crushed
4 Tbsp sugar
1 cube (1/4 pound) butter
Filling:
4 large egg yolks
14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice (approx. 12 key limes)
2 tsp grated lime peel (green portion only)
whipping cream for garnish
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Directions: |
Directions:Easiest way to crush the crackers is to put them into a ziplock bag and crush with a rolling pin. Mix all crust ingredients and press into a pie pan. Bake crust in 350º oven for 10-12 minutes until lightly browned.
For pie filling, beat egg yolks until thick and turn to a light yellow. Don't overmix. Turn mixer off and add sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once juice is incorporated, add other halk of juice and zest, and continue to mix a few seconds until blended. Pour mixture into pie shell and bake at 350º to set yolks and kill any salmonella in the eggs.
Serve with dollop of whipped crream. |
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Personal
Notes: |
Personal
Notes: This is an amazingly easy recipe, and the results are awesome. Just don't overmix, or overbake, and it'll be perfect.
You can make this in ramekins to have it be Key Lime Pots de Creme. Just don't make the crust. It will fill six 1/2 C ramekins. Put the ramekins in a deep baking dish, pour filling evenly into them, and pour hot water into the baking dish to within 1/2" of the tops of the ramekins. Avoid getting water into the ramekins. Put baking dish in oven and bake until custards are just set in the centers, about 15 mins. Do not overbake. Cover with plastic wrap and refrigerate 3-4 hours. Serve with whipping cream garnish.
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