Key Lime Pie
- 1 1/4 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup slivered almonds
- 1/2 cup clarified butter, melted (see note)
- 2 (14-ounce) cans sweetened condensed milk
- 6 egg yolks
- 1/2 cup store-bought key lime juice
- 1 tablespoon fresh key lime zest
- Juice of 1 key lime (about 3 tablespoons)
- 2 teaspoons vanilla extract
1.Preheat oven to 325°. Lightly grease a 9-inch deep-dish pie plate.
2.In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter and mix well. Gently press in bottom and up sides of prepared pie plate.
3.In a medium bowl, combine condensed milk, egg yolks, store- bought juice, zest, fresh key lime juice, and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 minutes, or until set. Let stand at room temperature for 30 minutes. Refrigerate until ready to serve.
Makes 1 pie
Note: To clarify butter, gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three-fourths of the original amount will remain. Clarified butter is ready to use. Store in refrigerator.
Clarified butter can also be purchased at specialty food and or kitchen stores