Sunday, November 28, 2010

Key Lime Pie


I was totally craving key lime pie so I made one to go with the pumpkin pies for Thanksgiving. I ran out of pie plates so I did this one in a springform pan. It worked fine but spread the filling a little thinner than it otherwise would have been. It was really delicious though. I did use key limes because they were cheaper - go figure. But regular limes would work just as well. Thanks for the recipe Mal!


9 graham crackers (5 oz), broken into rough pieces
2 Tbsp sugar
5 Tbsp unsalted butter, melted and kept warm


4 tsp grated lime zest
1/2 cup strained fresh lime juice
4 large egg yolks
14 oz can sweetened condensed milk

Make the graham cracker crust by food processing the graham crackers. Pulse with the sugar, then the melted butter. When well mixed, press into a 9" pie plate. Bake 15-18 min at 325'. Cool completely.

While crust is cooling, make filling by beating egg yolks and lime zest in a glass bowl for 2 minutes, or until yolks begin to tint green. Add the condensed milk and then the lime juice and beat well. Set aside to thicken for 30 minutes.


Pour the filling into the crust and bake at 325' for 15-17 minutes or until the middle is set but still 'jiggly'. Cool to room temperature and refrigerate until cold - at least 3 hours. May be made the day before. Top with sweetened whipping cream to serve. May garnish with lime slices dusted with powdered sugar.

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