Key Lime Pie
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 stick butter, melted
2 14 ounce cans sweetened condensed milk
1 cup fresh lime juice
2 whole eggs
1 tablespoon lime zest
Preheat the oven to 375 degrees.
In a bowl, mix the graham cracker crumbs, sugar, and butter. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature.
Lower the oven temperature to 325 degrees.
In a separate bowl, combine the condensed milk, lime juice, lime zest, and eggs. Whisk until well blended and place the filling the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Chef's tip: There are several different options for toppings. We used whipped cream, however next time I will do a meringue next time. Also, the lime zest does not have to be mixed in the pie. It can be used as a garnish as well...I just think it adds a little eye appeal to the pie!
Serves 8.
Recipe adapted from Emeril
3 comments:
you're such a good little homemaker!!! i'm jelous
Chels, this looks amazing! I can't wait to try it.
you're edibles are looking better and better! This is another one of my favorites, I love citrus.
Next time you make it you;ll have to try it with a ginger snap cookie crust, it's the only way I have mine!
So yummy!
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