Ingredients: |
Ingredients: Lime filling:
4 tsp grated lime zest plus 1/2 cup juice from 3-4 limes
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
Graham cracker crust:
11 full size graham crackers, processed to fine crumbs (1 1/4 cups)
3 T granulated sugar
5 T unsalted butter, melted
Whipped cream topping:
3/4 cup heavy cream, chilled
1/4 cup confectioners' sugar
1/2 lime, sliced paper thin (optional)
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Directions: |
Directions:Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in condensed milk, then juice; set aside at room temperature to thicken.
Crust: Adjust oven rack to center position and heat oven to 325º. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. scrape mixture into 9 inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
Whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Add confectioners' sugar 1 T at a time, continue whipping to just stiff peaks. Decorate pie with whipped cream over filling or spread evenly with rubber spatula. |
This recipe for Key Lime Pie is from