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 fresh key lime juice
- 1 tablespoon grated key lime zest
- Whipped cream, for serving
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Zester or grater
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
c. Press the mixture into the bottom and up the sides of the pie dish.
d. Bake the crust for 8-10 minutes or until lightly browned. Remove from the oven and let cool.
e. In another mixing bowl, beat the egg yolks until pale and thick.
f. Add the sweetened condensed milk, key lime juice, and key lime zest. Mix until well combined.
g. Pour the mixture into the cooled crust.
h. Bake the pie for 15-20 minutes or until set.
i. Let the pie cool to room temperature, then refrigerate for at least 2 hours or until chilled.
j. Serve with whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch pie, which serves 8-10 people.
Nutritional information:
Calories per serving: 390
Fat per serving: 19g
Saturated fat per serving: 11g
Cholesterol per serving: 135mg
Sodium per serving: 210mg
Carbohydrates per serving: 49g
Fiber per serving: 0g
Sugar per serving: 40g
Protein per serving: 7g
Substitutions for ingredients:
- Graham cracker crumbs: You can use other types of cookie crumbs, such as vanilla wafers or gingersnaps.
- Key lime juice: You can use regular lime juice if you can't find key limes.
- Sweetened condensed milk: You can use unsweetened condensed milk and add sugar to taste.
Variations:
- Chocolate Key Lime Pie: Add 1/2 cup of melted chocolate to the filling mixture before pouring it into the crust.
- Coconut Key Lime Pie: Add 1/2 cup of shredded coconut to the crust mixture.
- Meringue Key Lime Pie: Top the pie with a layer of meringue before baking.
Tips and tricks:
- Use fresh key lime juice for the best flavor.
- Make sure the crust is pressed firmly into the pie dish to prevent it from crumbling.
- Let the pie cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pie chilled.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Top the pie with whipped cream and a slice of lime.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
This pie is a dessert and doesn't require any side dishes.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, bake the pie for a few more minutes until set.
Food safety advice:
Make sure to refrigerate the pie after baking to prevent bacterial growth.
Food history:
Key lime pie is a traditional dessert from the Florida Keys, made with key lime juice, sweetened condensed milk, and egg yolks.
Flavor profiles:
This pie has a sweet and tangy flavor, with a crunchy graham cracker crust and a creamy filling.
Serving suggestions:
Serve the pie chilled with whipped cream on top.
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