Key Lime Pie
Submitted by sweetielola on April 08, 2004 at 9:35 pm

DESCRIPTION
Key Lime Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
Key Lime Pie

Makes 1 9-inch pie. (I make in tart pan with removable sides) – Preheat oven to 350F.

Graham Cracker Crust
1 wax paper-wrapped package chocolate graham crackers (can use regular but I like chocolate--so good again key lime!)
about 5 TB melted, unsalted butter
1/3 cup sugar

Butter pan and put graham crackers in processor and process to crumbs. Add melted butter and sugar and process or until sugar is fine and mixed with crackers. Press into bottom and sides of pan. Bake until the crust is set ~8 minutes. Set aside on wire rack, leave oven on.

Filling
3 egg yolks (can freeze whites for future angel food cakes)
Zest of 2 limes (about 1-1/2 tsp.)
1 14-ounce can sweetened condensed milk
2/3 cup lime juice—be sure to use the Key Lime juice can get in bottles—won’t be the same otherwise

Use electric mixer with wire whisk attachment, beat yolks and zest at high speed until very fluffy, abut 5 minutes. Gradually add condensed milk and continue to beat until thick, 3-4 minutes longer. Lower speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until just set. Cool on wire rack, then refrigerate.

Topping
1 cup heavy/whipping cream
3 TB confectioner’s sugar

Whip cream and sugar until nearly stiff. And use this for the topping