Friday, January 24, 2014

Key Lime Pie

Key Lime Pie

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: About 12-16 slices


    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


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

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