For crust:
1 1/4 cups
graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons
sugar
5 tablespoons
unsalted butter, melted
For filling
1 (14-ounce) can
sweetened condensed milk
4 large egg
yolks
1/2 cup plus 2
tablespoons fresh or bottled Key lime juice
1 T. grated lime zest
For topping
3/4 cup chilled
heavy cream
Make crust:
Preheat oven to
350°F.
Stir together
graham cracker crumbs, sugar, and butter in a bowl with a fork until combined
well, then press mixture evenly onto bottom and up side of a 9-inch pie plate.
Whisk together
condensed milk and yolks in a bowl until combined well. Add juice and whisk
until combined well (mixture will thicken slightly).
Pour filling into
crust and bake for 15 minutes. Cool pie completely on rack (filling will set as
it cools), then chill, covered, at least 8 hours.
Just before
serving, beat cream in a bowl with an electric mixer until it just holds stiff
peaks. Serve pie topped with cream.
**As a fun variation, press graham cracker crumbs in muffin tin to make individual mini key lime pies!! We made those for Erin's baby shower and they were a hit!
1 comment:
Heaven in your mouth!
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