Key Lime Pie

By jkenb

Ingredients

• Filling:
• Piecrust: (or use graham cracker crust)
• 1/3 • 1/3 cup(s) sugar
• 1 • 1 stick(s) unsalted butter, at room temperature
• 1 • 1 pinch(s) salt
• 1 1/2 • 1 1/2 cup(s) all-purpose flour
• 2 • 2 tablespoon(s) all-purpose flour, combined with above
• 1 • 1 extra-large egg
• 1/2 • 1/2 teaspoon(s) vanilla extract
• 2 • 2 tablespoon(s) molasses
• 1/2 • 1/2 tablespoon(s) ground ginger
• 1/4 • 1/4 teaspoon(s) ground cinnamon
• 1 • 1 can(s) (14-ounce) sweetened condensed milk
• 1/2 • 1/2 cup(s) key lime juice
• 4 • 4 extra-large egg yolks
• 1 • 1 tablespoon(s) vanilla extract
• ________________________________________

Preparation

Step 1

1. For crust: Preheat oven to 325 degrees F. In a medium bowl, cream sugar, butter, and salt until smooth. Add flour, egg, vanilla, molasses, ginger, and cinnamon and mix well to form a smooth dough. Roll out dough on a lightly floured surface into a circle about 13 inches wide and 1/4 inch thick. Line a tart pan with a removable bottom with dough. Trim excess dough. Bake crust until browned, 12 to 15 minutes.
2. For filling: In a medium bowl, whisk together all ingredients. Pour into pie shell and bake until filling sets to consistency of a soft custard, about 15 minutes. Cool pie completely on a wire rack.