Friday, March 26, 2010

KEY LIME PIE

This pie would be a wonderful addition to your Easter buffet table. Key limes are smaller and sweeter than regular limes.

CRUST
2 c. graham cracker crumbs
2 T. granulated sugar
6 T. melted butter
1/4 tsp. ground cinnamon

Filling
4 lg. egg yolks
1 (14 oz.) can sweetened condensed milk
2/3 c. freshly squeezed key lime juice
1 1/2 tsp. key lime zest

Garnish
Sweetened whipped cream
thin slices of key lime

Preheat oven to 325 degrees. Stir all crust ingredients until combined. Press against the bottom and up the sides of a 9” pie plate. Bake for 7 minutes and remove to cool while preparing the filling.
Beat egg yolks for approximately 2 minutes on high speed, until creamy. Add the sweetened condensed milk, juice, and zest. Blend until all ingredients are thoroughly combined. Pour into prepared crust and bake for 12 minutes or until set. Cool completely on wire rack, then refrigerate. Freeze for 15-20 minutes before serving. Garnish with sweetened whipped cream and key lime slices.

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