Servings: 8
Preheat: 350
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1014850-key-lime-pie
Unlike the NYTimes instructions which is unbaked and frozen, this recipe heeds the comments and calls for baking 15 minutes @350F. I also followed the suggestion to make the graham cracker crust instead of buying a prepared crust.
Yield: One 9-inch pie (8 servings)
Ingredients:
For the graham cracker crust:
10 rectangles of honey graham crackers
6 Tbs unsalted butter at room temperature
1/3 C sugar
For the pie filling:
6 large egg yolks
2 14-ounce cans sweetened condensed milk
1 cup freshly squeezed lime juice (about 8 Costco Mexican limes)
1 tablespoon finely grated lime zest (from 2 limes)
For decoration
1 cup whipped cream
Vanilla
Powdered sugar
Directions:
Make the crust.
Roll 10 rectangles out in a Ziploc bag with a rolling pin. Add softened butter, sugar, and work with fingers until evenly distributed. Smash it down with a cup/fingers in the pie pan. Bake at 300F for 10 min.
Make the filling.
While the pie shell is baking, in a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute. Pour into pie shell, filling it to the brim and mounding slightly on top. Bake @350F for 15 minutes and refrigerate.
Decorate:
Whip cream with powdered sugar and vanilla. Pipe rosettes on top of chilled pie.