Key Lime Pie

By Hklbrries

It has been a long winter, and now it's time to celebrate a new season! Nothing says spring ilke the zingy taste of citrus, and that's when my favorite Key Lime Pie recipe takes center stage at our dessert table.

Ingredients

• Graham Cracker Crust:
• 11 cinnamon honey or regular graham crackers crumbled to a pie-crust consistency
• 1/2 cup melted unsalted butter
• Filling:
• 1 teaspoon grated lime zest
• 1 cup fresh-squeezed lime juice (use Key limes if available), from about 1 pound of limes
• 2 (14 ounce) cans sweetened condensed milk
• 4 large egg yolks
• Mango Whipped Cream:
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup ripe mango puree
• Tip: One pound of key limes equals about one cup of juice.

Details

Servings 1
Adapted from donnasday.com

Preparation

Step 1

Heat oven to 325 F.

Crumble crackers into crumbs.

Mix the crumbs and butter together and press mixture firmly and evenly against bottom and side of a pie pan.Bake in oven for 5 minutes, remove and set aside.

Increase oven temperature to 350 F.

Reduce the lime juice in a saucepan to 1/4 cup at a slow simmer over medium heat. Cool to room temperature.

Whisk egg yolks together in a bowl. Stir in the sweetened condensed milk and cooled lime juice.

Pour filling into the pie shell and bake for 5 to 10 minutes or until the middle is firm but able to jiggle.

Cool at room temperature, then refrigerate for at least 2 hours before serving.

To Serve:

In a chilled mixing bowl, add heavy cream and vanilla extract and beat until soft peaks form.

Fold mango puree into whipped cream and serve over pie. Sprinkle with lime zest and fresh mango slices (if desired)

Mango Puree: Mash a pitted and peeled mango in a blender.

Tip: One pound of key limes equals about one cup of juice.