Thursday, May 31, 2018

Key Lime Pie


This key lime pie tastes like summer. It's adapted from a Martha Stewart recipe, so you know it's good. For this recipe, I chose a whipped cream topping over meringue, because I prefer the creamier texture and the additional sweet flavor. The steps are really simple; I think the hardest part is squeezing and zesting the limes.

 Crust:
1  1/2 cups graham cracker crumbs (12 rectangular sheets of graham crackers)
6 Tablespoons butter
3 Tablespoons sugar

Filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup fresh-squeezed lime juice
1 Tablespoon grated lime zest

Whipped cream topping:
1  1/2 cups heavy whipping cream
3 Tablespoons sugar

Directions:

Preheat the oven to 375 degrees.

Combine graham cracker crumbs, butter, and 3 T of sugar. Mix well, and press into a 9-inch pie plate.

Bake until light brown, about 12 minutes. Cool completely.

Lower the oven temperature to 325 degrees. 

In a medium-sized bowl, whisk condensed milk, egg yolks, lime juice, and lime zest. Pour into the crust, and bake for 15-17 minutes. The center should be set, but still quiver when shook.

Let the pie cool.

Combine heavy cream and sugar with a whisk attachment in the mixer on medium speed until billowing soft peaks form. Spread over the top of the pie.

Garnish with lime zest and lime slices. Keep in the fridge.
 

You will love it!

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