Sunday, February 12, 2012

Key Lime Pie

Serves 8 Graham Cracker Crust 3/4 lbs of Graham Crackers 4 tbsp granulated sugar 2 sticks melted butter 1/4 tsp sea salt Filling: 4 egg yolks 1 can (14 oz) condensed milk 2/3 cup fresh key lime juice 1 lime , grated zest Topping: 1 cup heavy cream or whipping cream, chilled 2 tbsp confectioners sugar 1/2 tsp vanilla extract Directions: To Make Graham Cracker crust: Preheat oven to 325 degrees. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9" pie pan, forming and even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with wire wisk attachment, whip the egg yolks and lime zest at high speed until fluffy or for 5-6 minutes. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes. To make topping: Whip the cream, confectioners sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie and place in the freezer for 20 minutes prior to serving.

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