Key Lime Pie
Ingredients:
Graham Cracker Crust
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1 paper-wrapped package graham crackers (1/3 of a 1-pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
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5 tablespoons melted unsalted butter
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1/3 cup sugar
Filling
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3 egg yolks
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Grated zest of 2 limes (about 1 1/2 teaspoons)
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1 (14-ounce) can sweetened condensed milk
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2/3 cup freshly squeezed lime juice (if you get Key limes, use them: other wise use regular limes)
Topping
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1 cup heavy or whipping cream, chilled
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3 tablespoons confectioners' sugar
Photo & Recipe Courtesy of Food Network.com
Directions:
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Preheat oven to 350°F. Grease a 9 inch pie pan.
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In a food processor, process the graham crackers to a fine 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.)
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Add the melted butter and sugar and pulse or stir until combined.
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Press the mixture into the bottom and sides of the 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:
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In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a 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.
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Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping:
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Whip the cream and the confectioners' sugar until nearly stiff. Decorate the top of the pie however you wish.
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Cut the pie in wedges and serve very cold. You could even add a lime wedge for decoration. ENJOY!!