Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup key lime juice
- 1 tablespoon grated key lime zest
- 2 cans (14 ounces each) sweetened condensed milk
- 4 egg yolks
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake for 10 minutes, then remove from the oven and let cool.
5. In a separate mixing bowl, whisk together the key lime juice, key lime zest, sweetened condensed milk, and egg yolks.
6. Pour the mixture into the cooled crust and bake for 15 minutes.
7. Let the pie cool to room temperature, then refrigerate for at least 2 hours.
8. In a mixing bowl, beat the heavy cream until soft peaks form.
9. Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until stiff peaks form.
10. Serve the pie chilled, topped with the lemon cream.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
Makes 8 servings
Nutritional information:
Calories: 522
Fat: 29g
Saturated Fat: 17g
Cholesterol: 170mg
Sodium: 233mg
Carbohydrates: 59g
Sugar: 51g
Protein: 9g
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 cream or Cool Whip.
Variations:
- Add a layer of sliced bananas or strawberries on top of the pie before adding the lemon cream.
- Use a chocolate cookie crust instead of graham cracker crust.
- Add a teaspoon of vanilla extract to the key lime mixture for extra flavor.
Tips and tricks:
- To make the crust easier to press into the pie dish, use the bottom of a measuring cup to press it down.
- Make sure to zest the limes before juicing them.
- For a smoother texture, strain the key lime mixture through a fine-mesh sieve before pouring it into the crust.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative plate or cake stand. Garnish with a slice of lime or a sprig of mint.
Garnishes:
- Sliced lime
- Sprig of mint
- Whipped cream
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of iced tea or lemonade.
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the key lime mixture is too runny, add an extra egg yolk.
Food safety advice:
- Make sure to refrigerate the pie for at least 2 hours before serving.
- Store leftover pie in the refrigerator for up to 3 days.
Food history:
Key lime pie is a dessert that originated in the Florida Keys in the early 20th century. It is made with key lime juice, sweetened condensed milk, and egg yolks, and is typically served chilled.
Flavor profiles:
This pie has a sweet and tangy flavor, with a creamy texture and a crunchy graham cracker crust.
Serving suggestions:
Serve this pie as a refreshing dessert after a summer meal. It is also a great dessert to bring to a potluck or barbecue.
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Region: American