Key Lime Pie
Gourmet Magazine, May, 2003.
- For crust:
- 1 1/4 c graham cracker crumbs (about 9 crackers)
- 2 tbsp sugar
- 5 tbsp butter, melted
- For filling:
- 1 (14 oz) can, sweetened condensed milk
- 4 large egg yolks
- 1/2 c plus 2 tbsp fresh (about 15 limes) or bottled Key lime juice (Manhattan brand)
- For topping:
- 3/4 c chilled heavy cream
Preheat oven to 350 degrees
Combine graham cracker crumbs, sugar and butter in a bowl and mix with a fork until combined. Press mixture into bottom and sides of a 9-inch pie plate.
Bake crust in the middle of the oven for 10 minutes and let cool on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and egg yolks until combined well. Add juice and whack until combined. Mixture will thicken slightly.
Pour filling into crust and bake in the middle of the oven for 15 minutes. Cool pie completely on a rack then chill, covered, at least 8 hours.
Just before serving, beat cream in a bowl until stiff peaks are formed.