- 8
Ingredients
- CRUST
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- PIE
- 4 egg yolks
- 3 eggs
- 1/2 cup unsalted butter, cut up
- 1/2 cup plus 2 teaspoons sugar, divided
- 1/3 cup Key lime juice
- 1 tablespoon plus 1 teaspoon grated lime peel, divided
- 2 1/4 cups heavy whipping cream, divided
Preparation
Step 1
1. Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.
2. Whisk egg yolks and eggs in medium bowl.
3. Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.
4. Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and temperature reaches 165°F. to 170°F., whisking constantly.
5. Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.
6. Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.
7. Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator.
PER SERVING: 590 calories, 50.5 g total fat (30 g saturated fat), 6 g protein, 31.5 g carbohydrate, 325 mg cholesterol, 190 mg sodium, .5 g fiber