Recipe: Key Lime Pie
For the Filling:
- 4 teaspoons grated lime zest
- 1/2 cup lime juice
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
For the Graham Cracker Crust:
- 10 graham crackers, processed to fine crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted and cooled slightly
First prepare the filling by whisking the zest and the yolks in medium bowl for about 2 minutes. Next whisk in the sweetened condensed milk, the fresh lime juice; and then set aside at room temperature to thicken for 30 minutes covered in plastic wrap.
Next prepare the crust. It is important the crust is just out of the oven when the filling is poured in the baked crust. Preheat the oven to 325 degrees. In a food processor add the graham crackers and sugar and process until they are fine crumbs. Add the slightly cooled butter and pulse until fully incorporated. Pour mixture into 9-inch spring form pan and compress the crust mixture firmly and evenly to form the crust. Bake until lightly browned and fragrant, about 13 minutes.
As soon as the crust has finished baking pour the filling in the warm crust and bake until the center is just set. The center will wiggle but is set when the pie has cooked about 8 to 15 minutes. Transfer the pie to wire rack to cool to room temperature. Once room temperature; cover the pie with foil with out touching the the cooked filling and refrigerate until well chilled, at least 3 hours.
After the pie has chilled the pie can be removed from the pan and transferred to a serving dish. The pie can be made one day in advance but not longer. Serve with whipped cream- optional.
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.