July 02, 2009

Key Lime Pie

Graham Cracker Crust

Authentic Key Limes grown in Mexico and shipped from California??? LOL

Basic ingredients of lime juice, sweetened condensed milk and egg yolks

Baked for about 15 minutes until set and then cool thoroughly

whipping cream with powdered sugar to top and then some lime peel... YUM-A-LICIOUS!!!

By request... (this is from my American Regional Cuisine cookbook from school)

1 cup plus 1 tablespoon (5ounces) graham cracker crumbs
1/4 cup granulated sugar
1/4 cup melted butter

2 cups sweetened condensed milk
6 egg yolks
3/4 cup key lime juice
1 tablespoon Key lime zest

For topping:
1 cup heavy cream
1/2 cup confectioners' sugar, sifted

Preheat oven to 350 degree F.
Combine graham cracker crumbs and sugar.
Add 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 yolk and blend in the lime juice and zest.
Pour the mixture into the pan with the pie crust.
Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for about an hour. Be careful not to overbake the pie.
Prepare the topping by whipping the cream and the sugar together, be careful not to overmix the cream.
Garnish the pie with the whipping cream.

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