Pie, Key Lime Cream

By fireandfrost

Ingredients

• Crust:
• 1 9 inch pie crust, baked
• 3 eggs, beaten
• 1 14-oz can sweetened condensed milk
• 1/2 cup key lime juice
• 1 teaspoon grated lime zest
• 2 drops green food coloring, optional
• 1 1/2 cups graham cracker crumbs
• 6 ounces butter
• 3 tablespoon sugar
• Whipped Cream Topping:
• 1 cup cold cream
• 1 tablespoon powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees F

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastery shell.

Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before sering. Garnish with whipped cream if desired. Immediately refigerate any leftovers. Do not store for longer than 3 days.

Crust:

Mix the graph cracker crumbs and sugar. Melt butter and combine until all dry ingredients have been coated. Press into bottom of greased 9 inch pie plate. Bake in pre-heated 350 degree oven for 8 to 10 minutes or until crust starts to brown. COOL THOROUGHLY before filling, that is critical.

Whipped Cream Topping:

1 cup cold cream and 1 tablespoon powdered sugar (more or less depending on how sweet you want it), beat until whipped (about 2 minutes). The topping is optional of course but I think the sweetness of the cream balances the tartness of the filling. Chill the pie for a few minutes again after putting the cream on top.