/home/karlrees/public_html/gallery2/bla Key Lime Pie

Key Lime Pie

Summary

Yield8
SourceSusan Rees
Prep Time30 minutes
TagsDessert

Description

This was an experiment for this year's Pi day. I got the recipe from my sister, Susan. I kept calling it "Kiwi Lime Pie" though -- maybe next time I'll have to add some kiwi to it so I'm not getting the name mixed up!

Of course, then I'll probably call it "Key Lime Pie"....

Ingredients

  • 2 c graham crackers, crushed (12 whole crackers)
  • 1⁄4 c sugar
  • 1⁄3 c butter, melted
  • 4 large egg yolks
  • 1 cn sweetened condensed milk (14 oz)
  • 1⁄2 c fresh key lime juice (nellie and joe's famous key west lime juice, if you can find it)
  • 2 t grated lime peel
  • 1⁄2 c whipping cream
  • 1⁄2 t vanilla

Instructions

Crush the graham crackers, stir in the sugar and mix in the melted butter. Press this mixture in the bottom and sides of a pie plate. Cool this in the fridge for about a half hour so it can firm up.

Preheat the oven to 350.

Beat the egg yolks until they change to a thick, light yellow (you want them to stiffen a bit -- about five minutes). Add the milk and continue to beat (another 3-4 minutes). Stir in the key lime juice and mix till blended; key lime juice is more flavorful than regular lime juice. Stir in the lime peel. Pour this mixture into the pie shell. Bake at 350 for 12-15 minutes.

Let the pie cool on a cooling rack until it's cool, and store covered in the fridge until serving time.

To make the whipped cream, beat the whipping cream with about a TBSP sugar and the vanilla until it starts to firm up (but not long enough that it's butter!). This might make too much for this one pie, it depends whether you coat the whole pie or let people serve themselves.