Key Lime Pie

Key Lime Pie
Key Lime Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Beat the egg yolks until they’re thick and pale yellow (about 8 minutes), then the condensed milk for 7 minutes.

  • Ingredients

  • Crust:

  • 2

    cups graham crackers crumbs

  • 3

    tablespoons dark brown sugar

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 1/16

    teaspoon salt

  • 6

    tablespoons unsalted butter, melted

  • Filling:

  • 4

    large egg yolks, room temperature

  • Finely grated rind of 1 lime

  • 1

    (14-ounce) can sweetened condensed milk

  • 1

    cup freshly squeezed lime juice

  • Whipped cream (optional)

Directions

Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. (Crust will be thick.) Refrigerate 15 minutes. Preheat oven to 350F. Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 minutes. (The eggs should be pale yellow and fluffy.) Gradually add condensed milk and beat 7 minutes, or until fluffy. Reduce speed to low and slowly add lime juice, beating about 2 minutes. Pour filling into chilled pie shell. Bake about 12 minutes, until filling is set. Transfer to a wire rack to cool completely. Refrigerate 3 hours before serving. Top with whipped cream, if using, before serving.

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