Key Lime Pie
Photo courtesy of Aspen Photography
Ingredients
Crust
1 cup plus 1 tablespoon graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
Filling
2 cups sweetened condensed milk
6 egg yolks
3/4 cup key lime juice
1 tablespoon key lime zest
Topping
1 cup heavy cream
1/2 cup confectioner's sugar, sifted
Directions
Critique
Chef: custard set up nicely, had a good height, the lime zest shavings on top are a nice look. Very tangy, would be great with some coffee.
Personal: best pie ever! Very tangy and sweet; the flavor of the lime really shines through.
Lesson Learned: you want to be sure to bake the pie just long enough to set, but not crack, once it cracks, it is overcooked. A smaller higher tart pan gives it a nice size, but
Crust
1 cup plus 1 tablespoon graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
Filling
2 cups sweetened condensed milk
6 egg yolks
3/4 cup key lime juice
1 tablespoon key lime zest
Topping
1 cup heavy cream
1/2 cup confectioner's sugar, sifted
Directions
- Preheat the oven to 350F.
- Combine the graham cracker crumbs and sugar.
- Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.
- Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the pie crust.
Critique
Chef: custard set up nicely, had a good height, the lime zest shavings on top are a nice look. Very tangy, would be great with some coffee.
Personal: best pie ever! Very tangy and sweet; the flavor of the lime really shines through.
Lesson Learned: you want to be sure to bake the pie just long enough to set, but not crack, once it cracks, it is overcooked. A smaller higher tart pan gives it a nice size, but
