Key Lime Pie

By á-7879

Ingredients

• Lime Filling
• 4 t. grated lime zest
• 1/2 C lime juice from 3 to 4 limes
• 4 large egg yolks
• 1 (14-ounce) can sweetened condensed milk
• Graham Cracker Crust
• 11 graham crackers , processed to fine crumbs (1 1/4 cups)
• 3 T granulated sugar
• 5 T unsalted butter, melted
• Whipped Cream Topping
• 3/4 C heavy cream
• 1/4 C confectioners' sugar
• 1/2 lime , sliced paper thin and dipped in sugar (optional)

Details

Adapted from americastestkitchen.com

Preparation

Step 1

Instructions

1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.