FLUFFY KEY LIME PIE

FLUFFY KEY LIME PIE

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 envelope unflavored gelatin
1 cup sugar, divided use
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated*
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy (whipping) cream 
Sweetened whipped cream (optional, for serving)

Heat oven to 450 degrees F. 

Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 20-45 minutes.

In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. 

In small bowl, beat 1 cup heavy cream until stiff peaks form.

Fold egg whites and whipped cream into cooled lime mixture. Spread in cooled baked shell. Refrigerate until firm, about 2 hours. 

Serve topped with sweetened whipped cream, if desired. Store in refrigerator.

Elegant Key Lime Pie

Key Lime Pie 

• 9″ graham cracker pie crust
• 4 egg yolks
• 1 egg white, lightly beaten
• 3/4 cup key lime juice
• 1 1/2 tsp grated lime peel
• 1 ( 14 oz) can sweetened condensed milk
• 1/2 cup sour cream
• Whipped Cream (optional)

Graham Cracker Crust – 

• 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
• 2 1/2 ounces (5 tablespoons) unsalted butter, melted
• 1/4 cup sugar
• 1/8 teaspoon salt

Directions -

1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined
2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

For the Pie

1. Heat oven to 375 degrees F.
2. Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
3. Reduce oven to 350 degrees F.
4. Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
5. Bake for 15 minutes, then remove from oven and let cool to room temp.
6. Chill in fridge for at least three hours, then serve with whipped cream if desired.

Key Lime Pie

Key Lime Pie

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: About 12-16 slices

Ingredients

Graham Cracker Crust Ingredients:
• 1 1/4 cups finely-ground graham cracker crumbs
• 2 Tbsp. sugar
• 5 Tbsp. butter, melted
Filling Ingredients:
• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup key lime juice (preferably fresh, but bottled juice also works)
• (optional topping) 2 cups whipped cream

Method

To Make The Graham Cracker Crust:

Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

To Make The Filling:

While the crust is baking, whisk together the condensed milk and egg yolks in a bowl until combined. Add juice and whisk by hand for 1 minute until combined and slightly thickened.

Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.

Top with whipped cream just before serving, if desired

Famous Key Lime Pie Recipe

INGREDIENTS

FOR THE CRUST
1 cup + 2 1/2 tbsp graham cracker crumbs
5 tbsp unsalted butter, melted
1/3 cup sugar

FOR THE FILLING
3 egg yolks
1 1/2 tsp grated zest of 2 key limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed key lime juice

FOR THE TOPPING
1 cup heavy or whipped cream, chilled
1 tbsp confectioners sugar

DIRECTIONS

FOR THE CRUST
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

FOR THE FILLING 
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

FOR THE TOPPING
Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.