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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from The Masters Family 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!

Contributor:  
Contributor:  
Mark Masters

Category:
Category:

Ingredients:  
Ingredients:  
Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp sugar
5 Tbsp butter, melted


Pie Filling Ingredients:
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice
1 Tbsp lime zest
Whipped cream (optional topping)

Directions:
Directions:
TO MAKE GRAHAM CRACKER CRUST:
1. Preheat oven to 350 degrees. Lightly spray a 9-inch pie plate with cooking spray
2. Stir together graham cracker crumbs, sugar, and melted butter into a bowl until evenly combined. Press mixture evenly onto bottom and up sides of pie plate.
3. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool on wire rack.

TO MAKE THE PIE FILLING:
1. While crust is baking or cooling, whisk together the condensed milk and egg yolks in a bowl until combined. Add key lime juice and zest, then whisk by had for 1 minute until combined and slightly thickened.
2. Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to cooling rack and let sit until pie reaches room temperature. Then refrigerate for at least 3 hours or until chilled and set.
3. Top with whipped cream and lime twist just before serving, if desired

Number Of Servings:
Number Of Servings:
8 - 10 slices
Personal Notes:
Personal Notes:
To make fresh whipped cream, buy heavy whipping cream and use a whisk or mixer to "whip" until creamy. You can also whisk in 1 Tbsp powdered sugar if you'd like to sweeten the whipped cream.

 

 

 

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