Saturday, August 8, 2009

Key Lime Pie

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
4-5 tablespoons melted unsalted butter
1/4 cup sugar (if you like a sweeter crust you can add 1/3. I don't like a very sweet crust)

Filling:
4 egg yolks
2 cans (14-ounce) cans sweet condensed milk
1 cup key lime juice (I have tried fresh key limes and "Nellie & Joe's Famous Key West Lime Juice". Couldn't tell any difference and the latter is easier plus cheaper.)

Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

Directions:
- Preheat the oven to 375 degrees.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, about 8 minutes (keep an eye on it as the crumbs can burn quickly). Set aside on a wire rack; leave the oven on.
-In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filing in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
-Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with however amount cream you like! I sometimes make more topping so I'll get a pint of cream. The whipped cream is what makes the pie so yummy in contrast to the tartness of the pie. Also, sometimes I'll add an extra teaspoon of confectioner's sugar to make the whipped topping a little sweeter.

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