Key Lime Pie (Better Than Rib Cage) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is my version of a key lime pie, it is traditional, no tweaks and nothing like zest thrown in! I make it with real eggs, real sugar and real milk - so expect real calories. I always top with home-made whipped cream. I will put what I use to make it at the bottom, but I have never measured it so I can't help there :( . And I use plain white sugar instead of confectioners sugar (I had never even heard of canfectioners sugar in whipped cream until I joined here!) Also, it is very important to use key-lime juice. I have subbed regular in a pinch but it's not a fresh tasting. Ingredients:
1 1/3 cups of cinnamon sugar graham cracker crumbs |
1/3 cup butter, melted |
1 tablespoon sugar |
4 ounces key lime juice |
4 egg yolks |
1 (10 1/2 ounce) can sweetened condensed milk |
heavy whipping cream |
white sugar |
Directions:
1. Preheat oven to 350*F.
2. CRUST:
3. Combine graham cracker crumbs, melted butter and sugar until crumbly.
4. Press this mixture into a pie plate, put in freezer to chill about 15 minutes.
5. Bake pie crust between 5-10 minutes depending on your oven until crisp and crumbly. Take out and cool completely.
6. FILLING:.
7. Combine egg yolks, milk and juice in a large bowl.
8. Hand whisk until smooth.
9. Dump into prepared pie crust.
10. Bake 8-10 minutes at 350*F
11. Check and make sure pie is set; if not cook longer.
12. WHIPPED CREAM:.
13. In a mixing bowl combine whipped cream (about 1 cup).
14. and.
15. white sugar to your liking (I usually dump it in and I imagine I use somewhere between 1/4 cup and 1/3 cup).
16. Mix on high speed with a hand mixer until stiff peaks form, be careful not to over beat and end up with butter!
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