Lime: Key Lime Pie

posted by Meryl 05-13-103 8:52 PM

Key Lime Pie

Graham Cracker Crust:
1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
2 1/2 Tbsp sugar

Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes) [I used 1/2 cup regular lime juice, but 2/3 cup would have been fine]

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectionersí sugar


For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan.
Place graham cracker crumbs in a medium bowl. Add the melted butter and sugar, and mix until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 5-7 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool completely on a wire rack, then refrigerate until well chilled, at least 3-4 hours. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectionersí sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Adapted from Joe's Stone Crab Restaurant

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