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Key Lime Pie Recipe-1021

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Recipe

Key limes can now purchased at well-stocked markets during their winter and early spring season, but regular limes work, too.

Yield: Makes 8 servings
Prep time: 20–25 Mins
Cooking time: 20 Mins

Ingredients

  • 1½ cups graham cracker crumbs
  • 2 tbsp sugar
  • 5 tbsp butter, melted
  • For the filling:
  • 15 key limes or 6 limes
  • One 14oz (400g) can condensed milk
  • 4 large egg yolks
  • ¾ cup heavy cream
  • 2 tbsp confectioner's sugar
  • ½ tsp pure vanilla extract

Special Equipment:

  • 9 in (23cm) tart pan with a removable bottom

Directions

1. Preheat the oven to 350°F (180°C). To make the crust, mix the graham cracker crumbs, sugar, and butter in a bowl until combined. Press firmly and evenly into the bottom and sides of a 9in (23cm) tart pan with a removable bottom. Place on a baking sheet and bake until the crust looks set, about 12 minutes.

2. Meanwhile, grate the zest of 6 key limes (or 2 limes) in a bowl. Juice 14 key limes (or 5 limes). You should have ½ cup lime juice.

3. Add the condensed milk, yolks, and lime juice to the bowl and whisk well. Pour the filling into the crust. Return to the oven and continue baking 15–20 minutes, or until the filling is set.

4. Transfer to a wire rack and let cool completely. Whip the cream, confectioner's sugar, and vanilla until soft peaks form Spread over the cooled pie. Thinly slice the reserved lime and use to garnish the pie. Remove the sides of the pan, slice, and serve.

Notes

Good with pouring cream.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

462kcal (23%)
237mg (24%)
16mg (27%)
235mcg RAE (8%)
342mg
26mg
8g
46g
2g
56g
177mg (59%)
163mg (7%)
14g (72%)
25g (38%)
1mg (6%)
 

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