| Status Approved |
| Name |  Key Lime Pie |
| Category | Desserts, Cakes & Pastries |
| Serves/Yields | 8 Servings |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 20 minutes |
| Cook Time | 12 minutes |
| Introduction |
| There are a lot of debates about key lime pie, but this is the real deal.Real Key lime pie is not green .The pie gets its true pale yellow color from the many egg yolks in the recipe. Take care to not over-bake the pie or it will have a rubbery texture.Fresh key lime juice gives the very best flavor, but bottled juice will do in a pinch. |
| Ingredients |
| Graham Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube butter
Filling
4 extra large egg yolks
1 14 ounce can sweetened condensed milk (Eagle Brand)
1/2 cup fresh key lime juice (approximately 12 Key limes , save a couple of slices to garnish the pie)
2 tsp grated lime zest
Whipping cream for garnish (optional) |
| Directions |
| Step: 1 | For the crust:
Melt the butter and add to the crumb mixture, mix well. Press the crumb mixture into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. |
| Step: 2 | Filling:
Use an electric mixer and beat the egg yolks until they are thick and pale yellow. Add the sweetened condensed milk.On low speed mix in the lime juice.With a spatula mix in the zest.Pour the mixture into the pie shell and bake at 350F for 12 minutes. Cool pie on a rack and then place in the refrigerator to completely chill before serving
|
Printer Friendly
Email to friend
Subscribe this RSS
