Key Lime Pie

Posted by: Margaret Watson

This recipe is from Cook’s Illustrated, which is my favorite source of new recipes. They have a semi-monthly magazine and they also publish cookbooks which are compilations of their recipes. If you like to cook, check them out. They’re awesome!

Key Lime Pie

LIme Filling
4 tsp. grated zest plus 1/2 cup strained juice from 3 to 4 limes.
4 large egg yolks
1 14-ounce can sweetened condensed milk.

Graham Cracker crust
11 full-sized graham crackers, processed to fine crumbs (11/4 cups)
3 Tablespoons granulated sugar
5 tablespoons butter, melted

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about two minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Preheat oven to 325 degrees. Mix crumbs and sugar in bowl.. Add butter, stir until well-blended. Scrape mixture into 9-inch pie pan; press crumbs over bottom and up sides to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer to wire rack, cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15-17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours.

I serve it with sweetened whipped cream.

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