Key Lime Pie

By Bonnie T

Ingredients

• GRAHAM CRACKER CRUST
• 1/2 C butter, melted and divided
• 2 C. Graham cracker crumbs, 25 crackers
• 1/2 C sugar
• KEY LIME FILLING
• 6 large egg yolks
• 1 1/2 cans (14 oz each) sweetened condensed milk
• 3/4 C key lime juice
• SWEETENED WHIPPED CREAM
• 1 1/2 C heavy whipping cream
• 1/2 C powdered sugar
• 1/4 tsp vanilla
• Lime slices for garnish.

Details

Servings 8

Preparation

Step 1

Preheat over to 350. Butter the bottom and sides of a 10 inch pie pan with 1 T of the melted butter.

To make the crust, in a bowl, stir together the cracker crumbs and sugar. Stir in the remaining butter until the mixture is evenly moistened. Press the crumb mixture firmly onto the bottom and all the way up the sides of the prepared pan. Place in the freezer to chill for about 15 minutes.

To make the Key Lime Filling in a large bowl, whisk the egg yolks until pale yellow and nearly doubled in volume, about 2 minutes.

Whisk the condensed milk and then, the lime juice until smooth and thoroughly combined. Carefully pour the prepared filling into the crust.

Bake the pie until the top is lightly browned and the filling is softly set, about 25 minutes. Transfer the pie to a wire rack and let cool completely. Cover with plastic wrap and store in the refrigerator for several hours or over night.

just before serving, make the sweetened whipped cream. In a large, chilled bowl, using an electric mixer set on medium-high speed, whip the cream until soft peaks form. Add the powdered sugar and vanilla extract and whip until the cream begins to hold a firm peak. The cream can be whipped up to 2 hours in advance of serving, covered and refrigerated.

Slice the pie and top each portion with a dollop of whipped cream. Garnish with lime slices, if desired. Serve immediately.