Key Lime Pie

By kimily

Tastes better then what is served in restaurants. Can use any type of limes if Key Limes are unavailable.

Ingredients

• Crust
• 1 pkg graham crackers (1/3 box)
• 5 tbls melted butter
• 1/3 cup sugar
• Filling
• 3 egg yolks
• Grated zest of 2 limes (about 1 1/2 tsps.)
• 1 14 oz can sweetened condensed milk
• 2/3 cup freshley squeezed lime juice (Key lime is best)
• Topping
• 1 cup heave cream or whipping cream chilled
• 3 tbls confectioners' sugar

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

For the graham cracker crust. Prehat the oven to 350 degrees. Butter a 9 inch pie pan. Break up the graham crackers, place the crackers into food processor until breaks into crumbs. Add the melted butter and sugar and pulse until smooth. Press the mixture into the bottom and sides of pie plate, forming a neat border around the sides. Bake the crust until set and golden..8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Wih an electric mixture with wisk attachment, beat the egg yolkds and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing until combined. Pour mixutre into the pie pan. Bake for 10 minutes or until filling is firm. Cool in rack, then refridgerate. Place in freezer for 10 to 15 minutes before serving.

For the toping, WHip the cream and th confectiners' sugar until set. Cut the pie into wedges, serve with a dallop of whipped cream.