Key Lime Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Graham cracker crust:
1½ cups graham cracker crumbs
(bought as crumbs OR bought as crackers & crumbled)
3 Tbsps. sugar
¾ tsp. cinnamon (optional)
6 Tbsps. butter, melted
Filling:
2 300ml cans sweetened condensed milk
5 large egg yolks
¾ cup + 2 Tbsps. lime juice, freshly squeezed
1 Tbsp. lime zest
Topping:
1 cup whipping cream
1 Tbsp. icing sugar
½ tsp. vanilla
Thinly sliced halved limes for garnish
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Directions: |
Directions:For crust: Heat the oven to 350ºF. Toss the crumbs & cinnamon with the sugar in a large bowl. Add the melted butter & mix to combine. Pour mixture into a 9" to 9½" Pyrex pie plate & use your fingers or a measuring cup to press the crumbs evenly in the dish & up the sides. Bake for 8-10 minutes until fragrant and slightly browned. Adding the filling to the warm crust helps keep the crust from getting soggy.
For filling:
In a large bowl, using an electric mixer, beat the condensed milk & yolks until well combined. Beat in juice & zest. Pour into pie shell. Bake at 350ºF on the middle rack of oven for about 15-20 minutes or until filling is still jiggly but beginning to set. Cool; refrigerate until ready to serve.
For topping whip cream with sugar & vanilla. Spread over pie just before serving or on the side. Garnish with lime slices.
Real cream spritzer may be used instead of whipping your own if desired.
Use all the shortcuts, but make this pie; it's delish! |
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Personal
Notes: |
Personal
Notes: This and the apple pie are my most frequently made pies. Love them both.
It's not necessary to use key limes. Persian limes are much more available and easier to juice and most people cannot taste the difference in a pie.
If you don't feel like making the graham cracker crust, you can use a pre-made crust although they can be too small to contain all the filling.
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