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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Key Lime Pie Recipe

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This recipe for Key Lime Pie is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fresh lime juice* (12 to 15 key limes or 3 to 4 common limes)
4 teaspoons grated lime zest
4 egg yolks
1 - 14 ounce can sweetened condensed milk
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 graham cracker crust

*It's easier to remove the lime zest from whole limes so I would start
with that. Then I would cut the limes in half and squeeze out the
juice being careful not to include any pits.
Directions:
Directions:
Whisk the egg yolks and lime zest together in a bowl until tinted
light green. This takes about 2 minutes.
Beat in milk, then juice and set aside at room temperature till it thickens.
Preheat oven to 325 degrees.
Mix graham cracker crumbs and sugar in another bowl.
Add butter and stir with a fork until well blended.
Pour this mixture into a 9-inch pie pan and press over the bottom
and up the sides of the pan. Try using the bottom of a measuring cup
to make sure the graham cracker mixture forms a firm crust on the
bottom of the pie pan.
Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
Remove from oven and cool to room temperature.
Refrigerate for at least three hours until well chilled.
You might like to serve it with a whipped cream topping or a meringue
topping, If the pie seems to be sticking to the pan when serving, try
dipping the pan into a bowl of warm water to loosen it.

 

 

 

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