← Back to Search Results baking American
key-lime-pie

Photo by:
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-provence-cookbook The Provence Cookbook
by Patricia Wells
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
spice Spice
by Ana Sortun
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucid-food Lucid Food
by Louisa Shafia
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
mom-a-licious Mom-a-Licious
by Domenica Catelli
good-to-the-grain Good to the Grain
by Kim Boyce
american-masala American Masala
by Suvir Saran
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?