Saturday, March 24, 2012

Key Lime Pie

I’ve tried to make key lime pie from different recipes but it never came out as good as this one. Thanks to Jess for the recipe, not sure where she got it.

  • 20 graham crackers (crushed into a fine crumb)
  • 3 tbsp sugar
  • 1/3 cup butter (melted)
  • 4 egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice (4 limes)
  • 2 tsp lime zest

Crust: Mix graham cracker crumbs, sugar, and melted butter. Press the crust mix into a 9” pie plate. Bake at 350F for 10-12 min until lightly browned then let cool.

Filling: Beat egg yolks with a mixer until they are thick. Add condensed milk and mix on low speed. Add lime juice in small portions and mix on low speed. Lastly, add the lime zest and continue to mix until blended. Pour the mixture into the pie shell and bake for another 12 min (350F) to set the yolk and kill any salmonella.

NOTE: The pie filling may appear runny at first and still a little loose after coming out of the oven. The filling will set while cooling and should hold together just fine after completely cool. After it has cooled to room temperature, store in the refrigerator until ready to serve.

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