Key Lime Pie

Nowadays I come with the posts which I have been saving for a while J. The first time I tried this yummy dessert was from Red Lobster. We ordered for a combo along with which we had to choose a dessert. Just because our friends were NO chocolate lovers, we chose this one. Thanks to them that we had this yummy dessert and that taste gave me the motivation to browse for the recipe. I came across the well explained one at Joy of baking, by Stephanie and followed her steps closely.

Ingredients:

Graham Cracker Crust:

Graham cracker crumbs/digestive biscuits   --   1¼ cup
Granulated white sugar                                          --   2 tbsp
Unsalted butter                                                           --   5 - 6 tablespoons

Filling:

Egg yolks                                                                       --   3 large
Sweetened condensed milk                                   --   1 can (14 oz)
Key lime juice                                                              --   ½ cup
Grated lime zest                                                          --   2 tsp

Topping:

Heavy whipping cream                                          --   1 cup
Granulated white sugar                                         --   2 tbsp

Preparation of the pie:

Preheat the oven to 350 degrees F. Butter a 9 inch pie pan and keep aside.

If using digestive biscuits, powder it to coarse crumbs. Mix together the crumbs, sugar, and melted butter with your hands. Press mixture on the bottom and sides of the pan. Bake for 10 minutes or until set and lightly browned. Remove from oven and keep aside.

 

Beat the egg yolks until pale and fluffy. Gradually add the condensed milk and beat until light and fluffy. Then beat in the lime juice and zest.

 

Pour the filling over the crust and bake for 10 - 15 minutes or until set. Remove from oven and place on a wire rack to cool. When completely cooled, cover and refrigerator for several hours or overnight.

Once the filling has chilled, prepare the topping. Beat the whipping cream and sugar until stiff peaks form. Decorate the pie with the whipped cream.

 

Recipe Courtesy : Joy of baking