Key Lime Pie
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
5 tbsps
Unsalted Butter (melted)3 tbsps
Sugar (confectioners')Directions:
1
For the graham cracker crust: Preheat the oven to 350 degrees F
2
Butter a 9-inch pie pan
3
Break up the graham crackers: place in a food processor and process to crumbs
4
(If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin
5
) Add the melted butter and sugar and pulse or stir until combined
6
Press the mixture into the bottom and sides of the pan, forming a neat border around the edge
7
Bake the crust until set and golden, 8 minutes
8
Set aside on a wire rack
9
Leave the oven on
10
For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes
11
Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer
12
Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer
13
Pour mixture into the pie crust
14
Bake for 10 minutes, or until the filling has set
15
Cool on a wire rack, then refrigerate
16
Freeze for 15 to 20 minutes before serving
17
For the topping: Whip the cream and the confectioners' sugar until nearly stiff
18
Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream