Wednesday, June 25, 2008
Key Lime Pie
OH I have a picture!!
We had limes that needed to be used + Kristine feels the need to bake SOMETHING at 10pm last night =
Key Lime Pie
Makes 1 9'' pie
1 & 1/4 cups graham cracker crumbs
5 TB unsalted butter, melted
1 TB sugar
2 TSP lime zest
4 egg yolks
1 14 oz can sweetened condensed milk
1/2 cup lime freshly squeezed key limes juice
preheat oven to 350. To make crust, combine graham crumbs, butter, sugar and zest in a bowl. Press into the bottom of a pie pan with spatuala. Bake 6-8 mins, remove and let cool completely.
very gently beat egg yolks with fork or whisk without beating air into them. stir in condensed milk unti blended. Stir in lime juice until it is smooth.
pour into pie pan and put the pie pan onto a cookie sheet. (like the way it is done in the photo) bake at 350 for 15 mins. remove, let cool and chill for several hour before serving.
-I used regular limes. Mom says the only reason it's called Key Lime is because that was what was in the region when the pie was created.
-We didn't have graham crackers, but we did have regular pie crusts frozen. I baked one for 10 mins in the oven at 350. I forgot to poke holes in the crust. So I had to deflate the little air pockets that formed. No biggie. Must not forget next time.
-Since I didn't use lime zest in the crust, I used it in the actual custard. I found that one lime = about 1/4 cup of juice.