Post by Loupy on Apr 25, 2018 16:18:06 GMT -7
KEY LIME PIE RECIPE
From: Becky Hardin @ www.thecookierookie.com/key-lime-pie-recipe/
Key Lime Pie is a Summer must make. This EASY Key Lime Pie Recipe is one of my most treasured recipes; we love to eat it all Summer Long. This delicious pie recipe is part creamy, party tart, and all the way delicious. No outdoor BBQ or family celebration is complete without this perfect Key Lime Pie Recipe.
As the weather gets warmer, I need more cool pies and tarts in my life. This EASY Key Lime Pie Recipe is my EVERYTHING and I cannot get enough. You can use a larger pie plate to create more of a Key Lime Tart, or a smaller pan for a true Deep Dish Key Lime Pie. Don’t forget to cover it in as much whipped cream as possible. Don’t worry about those Summer bodies…everything in moderation!
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 55 MINUTES
COOLING TIME: 3 HOURS
SERVINGS: 8
INGREDIENTS
FOR THE GRAHAM CRACKER CRUST:
1½ cups graham cracker crumbs (approximately 10 graham crackers)
6 tablespoons unsalted butter melted
1/3 cup granulated sugar
¼ teaspoon sea salt optional
FOR THE LIME PIE:
4 teaspoons grated lime zest
½ cup freshly squeezed lime juice 10-12 key limes or 4 Persian limes
4 large egg yolks
1 14 ounce can sweetened condensed milk
FOR TOPPING:
2 cups Heavy Whipping Cream
2 tablespoons powdered or confectioner’s sugar
1 teaspoon vanilla extract
Lime slices/wheels
INSTRUCTIONS:
FOR THE GRAHAM CRACKER CRUST:*
Heat the oven to 350°F.
In a medium bowl, mix the graham cracker crumbs, melted butter, sugar and salt until well combined.
The mixture will resemble wet sand.
Press the crust mixture evenly and firmly into the bottom and (almost all of the way) up the sides of the pie dish.
(Do NOT cover the pans lip with crumbs.)
Use the bottom of a measuring cup or of a flat-bottomed glass to press the crumbs into a crust, if desired.
Bake the crust, at 350°F, for 9 minutes.
Transfer the cooked crust to a cooking rack and cool 30 minutes before adding the pie filling.
FOR THE PIE:
In a medium-size mixing bowl, whisk together the zest and yolks for 2 minutes.
Whisk in the milk and then add the juice and beat well.
While the crust cooks and cools, set the lime pie filling aside at room temperature to thicken.
Pour the filling into the cooled crust and bake until the center is just set, but it still a little wiggly, 15-17 minutes.
Transfer the pie to a cooling rack and let cool completely.
Cover the pie, tightly, with plastic wrap and refrigerate at least 3 hours and up to 24 hours, before serving.
RECIPE NOTES
Note – I use a 9” pie plate for this pie, but an 8” pie plate or a 9” tart pan work just as well.
Note – If the pie sticks to the pie pan when ready to serve, fill a large bowl with very warm water, and dip the bottom of the pie pan in the warm water to loosen the crust.
*Loupy's note. I always grease my pie pan before putting in the crust...even a graham cracker crust. Just butter the bottom before putting in the graham crackers and the bottom shouldn't stick.
Nutritional Information
Calories: 581
Total Fat: 38g
Sat. Fat. 22g
Cholesterol: 218mg
Sodium: 268mg
Potassium: 284mg
Total Carbs: 52g
Sugars: 41g
Protein: 7g
From: Becky Hardin @ www.thecookierookie.com/key-lime-pie-recipe/
Key Lime Pie is a Summer must make. This EASY Key Lime Pie Recipe is one of my most treasured recipes; we love to eat it all Summer Long. This delicious pie recipe is part creamy, party tart, and all the way delicious. No outdoor BBQ or family celebration is complete without this perfect Key Lime Pie Recipe.
As the weather gets warmer, I need more cool pies and tarts in my life. This EASY Key Lime Pie Recipe is my EVERYTHING and I cannot get enough. You can use a larger pie plate to create more of a Key Lime Tart, or a smaller pan for a true Deep Dish Key Lime Pie. Don’t forget to cover it in as much whipped cream as possible. Don’t worry about those Summer bodies…everything in moderation!
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 55 MINUTES
COOLING TIME: 3 HOURS
SERVINGS: 8
INGREDIENTS
FOR THE GRAHAM CRACKER CRUST:
1½ cups graham cracker crumbs (approximately 10 graham crackers)
6 tablespoons unsalted butter melted
1/3 cup granulated sugar
¼ teaspoon sea salt optional
FOR THE LIME PIE:
4 teaspoons grated lime zest
½ cup freshly squeezed lime juice 10-12 key limes or 4 Persian limes
4 large egg yolks
1 14 ounce can sweetened condensed milk
FOR TOPPING:
2 cups Heavy Whipping Cream
2 tablespoons powdered or confectioner’s sugar
1 teaspoon vanilla extract
Lime slices/wheels
INSTRUCTIONS:
FOR THE GRAHAM CRACKER CRUST:*
Heat the oven to 350°F.
In a medium bowl, mix the graham cracker crumbs, melted butter, sugar and salt until well combined.
The mixture will resemble wet sand.
Press the crust mixture evenly and firmly into the bottom and (almost all of the way) up the sides of the pie dish.
(Do NOT cover the pans lip with crumbs.)
Use the bottom of a measuring cup or of a flat-bottomed glass to press the crumbs into a crust, if desired.
Bake the crust, at 350°F, for 9 minutes.
Transfer the cooked crust to a cooking rack and cool 30 minutes before adding the pie filling.
FOR THE PIE:
In a medium-size mixing bowl, whisk together the zest and yolks for 2 minutes.
Whisk in the milk and then add the juice and beat well.
While the crust cooks and cools, set the lime pie filling aside at room temperature to thicken.
Pour the filling into the cooled crust and bake until the center is just set, but it still a little wiggly, 15-17 minutes.
Transfer the pie to a cooling rack and let cool completely.
Cover the pie, tightly, with plastic wrap and refrigerate at least 3 hours and up to 24 hours, before serving.
RECIPE NOTES
Note – I use a 9” pie plate for this pie, but an 8” pie plate or a 9” tart pan work just as well.
Note – If the pie sticks to the pie pan when ready to serve, fill a large bowl with very warm water, and dip the bottom of the pie pan in the warm water to loosen the crust.
*Loupy's note. I always grease my pie pan before putting in the crust...even a graham cracker crust. Just butter the bottom before putting in the graham crackers and the bottom shouldn't stick.
Nutritional Information
Calories: 581
Total Fat: 38g
Sat. Fat. 22g
Cholesterol: 218mg
Sodium: 268mg
Potassium: 284mg
Total Carbs: 52g
Sugars: 41g
Protein: 7g
