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Monday, September 5

Key lime pie

Crust
Graham cracker crumbs
½ cups
Sugar
2 tablespoons
Butter, melted
5 tablespoons
Filling
Sweetened condensed milk
14 ounces
Egg yolks
4
Key lime juice,
freshly squeezed
½ cup +
2 tablespoons
Topping
Heavy cream
½ cup
  1. Preheat oven to 350°F.
  2. Stir together graham cracker crumbs, sugar, and butter until well combined.
  3. Press mixture evenly into the bottom and up the sides of a 9-inch (4-cup) glass pie plate.
  4. Bake crust on middle rack of the oven for 10 minutes; cool on a rack.
  5. Whisk together condensed milk and yolks until well combined.
  6. Add juice, and whisk until well combined (thickens slightly while mixing).
  7. Pour filling into the crust, and bake for 15 minutes.
  8. Cool pie completely on a rack (filling will set as it cools), and then chill, covered, for 8 hours.
  9. Whip cream until stiff peaks form; serve atop pie.
Variation: Trying my first key lime pie tonight without key limes due to lack of availability. To compensate, I added 1 tablespoon of lime zest to the juice-yolk-milk mixture.

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