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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Our Test Kitchen created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you canât find key lime juice, regular lime juice works just fine. Ingredients:
2/3 cup graham cracker crumbs |
2 tablespoons sugar |
3 tablespoons butter, melted |
filling: |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon plus 1-1/2 teaspoons cornstarch |
1/8 teaspoon salt |
1 cup water |
1 drop green food coloring, optional |
2 egg yolks, beaten |
2 tablespoons key lime juice |
1 teaspoon butter |
1/2 teaspoon grated lime peel |
whipped cream, optional |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and food coloring if desired. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime peel.
3. Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 4 servings.
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