Sunday, August 7, 2011

Key Lime Pie

I had not intended to share this recipe until we sat down to eat it and Murray could not stop talking about it.  Yes, this is two desserts in a row that Murray has gone on and on about that are not chocolate!  I got this recipe several years ago from a friend and it really is sooo good, but I always have loved Key Lime Pie.  When Murray could not stop talking about it, I knew I had to share the recipe.  It is all homemade, but don't be intimidated, it is not hard and it is sooo worth it.  I was literally scraping the bottom of the pie dish to get every last morsel of the crust.

For the Crust:
1.5 cups graham cracker crumbs (I just used one sleeve of graham crackers)
6 tablespoons unsalted butter, melted
1/4 cup sugar

Mix crumbs, melted butter and sugar in a medium bowls.  Press evenly into an unbuttered 9-inch pie pan.  Refrigerate until ready to use.

Filling:
4 Large egg yolks
1 tablespoon freshly grated key lime zest (8-10 key limes), can use regular limes if you cannot find key limes 
Sweetened condensed milk
1/2 cup fresh key lime juice
Pinch of salt

Preheat oven to 350.  Beat egg yolks and lime zest on high until well mixed and slightly thickened (about 1 minute).  Add condensed milk and beat well.  Add lime juice and salt, beat again.  Pour into pie shell.  Bake about 15-17 minutes, or until the filling looks firm when gently shaken.  (I will admit, I think I overcooked mine a little bit, and it made it a little more like custard.  It was just as good, just a little different texture.)

Now here is where preference comes in.  Our family is a Cool Whip family, but if you prefer homemade whipped cream here is a good recipe:

1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla
Just before serving mix all ingredients together on high until peaks form.

This is delicious!  I hope you enjoy!
(I did use fat free sweetened condensed milk and it tasted just as good)

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