Sunday, November 27, 2011

Key Lime Pie

Preheat oven to 350 degrees.
Mix together:
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar
the zest of one large lime
Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and 1/2 inch up the sides of the pie pan.
Bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes.

Reduce oven heat to 325 degrees.

For the filling:
Whisk together:
1 15-ounce can sweetened condensed milk

4 egg yolks

1/2 cup fresh squeezed lime juice

zest from two or three large limes


Pour filling into pie shell and bake at 325 for 15 to 17 minutes, until filling is set, but still quivery, like gelatin.

Cool completely, or refrigerate overnight.

Top with freshly whipped cream before serving.

This is from Joy of Cooking, with a little extra lime added by my friend Kirsten who made this for Thanksgiving this year.