Sunday, July 1, 2012

a key lime pie to die for

Love this key lime pie. At Easter I made it for husband for the first time and I had a can of sweetened condensed milk hanging around last weekend, so I made it again. Original recipe from the one and only Ree, the Pioneer Woman, here. I love all her step by step pictures.

Key Lime Pie

  • 18 whole Graham Crackers (the 4-section Large Pieces) 
    • (Jill's note: I definitely used less than this... about 1/2 of what was called for.)
  • 1/3 cup Sugar
  • 1/3 cup Butter, Melted
  • 1 Tablespoon (heaping) Lime Zest
  • 1/2 cup Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk

Preparation Instructions:

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

SO delish.


1 comment:

  1. Mmm! Keylime is my weakness. And this looks like a doable recipe, too.


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