Ingredients: |
Ingredients: For Crust:
1-1/4 cup Graham Crackers, finely ground
1 tbsp. Granulated Sugar
4 tbsp. Butter, melted
For Filling:
1-14 oz. can Sweetened Condensed Milk
4 large Egg Yolks
1/2 cup plus 2 tbsp. fresh Key Lime Juice
For Topping:
3/4 cup chilled Heavy Whipping Cream
1 tbsp. Granulated Sugar
1 tsp. Vanilla Extract
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Directions: |
Directions:Making the Crust:
Preheat oven to 350 degrees. Combine together graham cracker crumbs (finely ground), sugar, and butter in a bowl. Stir until combined well, then press mixture evenly into the bottom and sides of a 9-inch glass pie plate.
Bake crust in the middle of the oven for 10 minutes. Remove crust and allow it to cool. Leave oven on.
Making the Filling and Baking the Pie:
Whisk together sweetened condensed milk and egg yolks. Add key lime juice and whisk until all ingredients are combined well (the mixture will thicken slightly).
Pour filling into crust and bake in the middle of the oven for 15 minutes. Remove pie from oven and cool completely (filling will set as it cools). Then cover and chill in the refrigerator for at least 8 hours.
Making the Topping (just before serving pie):
Put sugar in large mixing bowl, add heavy whipping cream. With an electric mixer, beat cream and sugar. When the mixture begins to hold soft peaks, add vanilla. Continue beating until the mixture holds stiff peaks. Serve pie topped with a dollop of cream. |
This recipe for Key Lime Pie is from