Key Lime Pie
Key limes are also known as Mexican or West Indian Limes
Ingredients for crust:
1 1/4 cups graham cracker crumbs from 9 (2/14-inch by 4 3/4-inch) crakers
2 tablespoons suger
5 tablespoons unsalted butter, melted
Ingredients for filling:
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
Ingredients for topping:
3/4 cup chilled heavy cream
Preparation crust:
Preheat oven to 350°F
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Preparation filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Preparation topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
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 Mandalay Bay Resort & Casino |