Key Lime Pie
By LadiCakes on Nov 9, 2007 in Desserts, Pies and Quiche
Preparation time: 60 minutes Serves: 8
1 cup plus 2 1/2 tbsp graham cracker crumbs
5 tbsp unsalted butter, melted
1/3 cup sugar
3 egg yolks
1 1/2 tsp. grated lime zest
3 tbsp confectioner’s sugar
14 oz. can sweetened condensed milk
2/3 cup fresh or bottled key lime juice
1 cup heavy cream
Preheat oven to 350 degrees. In a large mixing bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and sides of a buttered 9-inch pan. Bake crust until set and golden, about 5 minutes. Using an electric mixer with a whisk attachment, beat egg yolks and lime zest at high speed until very shiny, about 5 minutes. Gradually add condensed milk, and continue to beat until thick, about 3 or 4 minutes. Reduce speed of mixer to low. Add lime juice and mix just until combined. Pour lime mixture into crust. Bake until filling has just set, about 10 minutes. Cool to room temperature, then refrigerate.
To serve: Place pie in freezer for 15 to 20 minutes before serving. In a bowl combine cream and confectioner’s sugar. Whisk until nearly stiff and put on pie wedges.
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