Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Special equipment needed:
- 9-inch pie dish
- electric mixer
- zester
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture into the bottom and up the sides of the pie dish.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large bowl, beat the egg yolks until pale and thick.
6. Add the sweetened condensed milk, key lime juice, and key lime zest, and beat until well combined.
7. Pour the mixture into the cooled crust.
8. Bake the pie for 15 minutes, then remove from the oven and let cool to room temperature.
9. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
10. Spread the whipped cream over the top of the cooled pie.
11. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
1 slice
Nutritional information:
Calories: 420
Fat: 25g
Saturated Fat: 15g
Cholesterol: 150mg
Sodium: 200mg
Carbohydrates: 43g
Sugar: 34g
Protein: 6g
Substitutions for ingredients:
- Regular limes can be used instead of key limes.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Heavy cream can be substituted with whipped topping.
Variations:
- Add a layer of sliced bananas or strawberries to the bottom of the crust before pouring in the filling.
- Top the whipped cream with toasted coconut flakes or chopped nuts.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and tricks:
- To get the most juice out of the key limes, roll them on the counter before cutting them in half and squeezing them.
- Make sure the crust is fully cooled before pouring in the filling to prevent it from getting soggy.
- Use a sharp knife to cut the pie for clean slices.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
The pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Garnish with fresh key lime slices or whipped cream rosettes.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the filling is too runny, bake the pie for a few more minutes until it sets.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Key lime pie is a traditional dessert from the Florida Keys, made with key lime juice, sweetened condensed milk, and a graham cracker crust.
Flavor profiles:
The pie has a tangy and sweet flavor with a creamy texture.
Serving suggestions:
Serve the pie chilled with a dollop of whipped cream on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American