Key Lime Pie #30

                                                                  Key Lime Pie   (page 249)


1 cup plus 2 1/2 Tbsp. graham cracker crumbs

5 Tbsp. unsalted butter, melted

1/3 cup granulated sugar

3 large egg yolks

1 1/2 tsp. grated lime zest, pref. Key lime

1  14 ounce can sweetened condensed milk

2/ 3 cup Key lime juice, pref. fresh

1 cup heavy cream

3 Tbsp. confectioner's sugar

1. Preheat oven to 350 degrees. In a large mixing bowl, combine graham crackers, butter and granulated sugar. Press mixture into bottom and sides of a buttered 9-inch pie pan, forming a neat border around edge. Bake crust until set and golden, about 5 minutes.

2. Using an electric mixer with a whisk attachment, beat egg yolks and lime zest at high speed until very shiny, about 5 minutes. 

Gradually add condensed milk, and continue to beat until thick, about 3-4 minutes. Reduce speed to low. Add lime juice, and mix just until combined. 

3. Pour lime mixture into crust. Bake until filling has just set, about 10 minutes. Cool to room temperature, then refrigerate. 

                           *disclaimer: I used a store bought graham crust*

4. Place pie in freezer for 15-20 minutes before serving. In an electric mixer, combine cream and confectioner's sugar. Whip until nearly stiff. Cut pie into wedges; serve very cold, each wedge topped with a dollop of whipped cream. Serves 8.

                               Slightly tart, with a mild lime flavor.