Key Lime Pie
One of my favorite summer desserts is a Key Lime Pie! It is the perfect combination of tart and sweet that I really like. One of the things that makes my Key Lime Pie so great is the graham cracker "Cookie" crust. I absolutely detest pies that have a soft or soggy graham cracker crust. This recipe is fairly simple to make and doesn't use very many ingredients. I hope that you enjoy!
Ingredients: Graham Cracker
"Cookie" Crust:
Whipped Cream Topping:
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| (Picture courtesy of Cookie Mondays) |
Key
Lime Pie
Prep Time: 15-20
minutes Cook
Time: 20-25 minutes
Difficulty: Easy Yield:
8 servings- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
Pie Filling:
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks
- 2 teaspoons grated lime zest
- ½ cup fresh lime juice
- 2 cups heavy whipping cream
- 6 tablespoons confectioners’ (powdered) sugar
- ½ teaspoon vanilla extract
Preparation Instructions:
Preheat the oven to 350˚F.
Graham Cracker "Cookie" Crust: In a medium
bowl, combine the crumbs, granulated sugar, cinnamon, vanilla extract and
melted butter. Pat into a 9-inch deep dish pie pan or tart pan (with removable
bottom) and bake for 10 to 15 minutes, or until lightly browned. Remove to a
wire rack to cool.
Pie Filling: Meanwhile, in a large bowl, whisk
together the milk, yolks, lime zest and lime juice. Pour the lime filling into
the cooled crust. Bake for 10 minutes, until set. Cool on a rack. Chill the pie
for 30 minutes.
Whipped Cream Topping: When the pie is completed
cooled, whip the heavy cream with the confectioners’ sugar and vanilla extract until
stiff peaks form. Mound the whipped cream on top of the pie and chill for 1
hour.
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