Monday, June 6, 2011

Key Lime Pie

Photo Courtesy of
Key Lime Pie | Network Of Food

Key Lime Pie

Serves 8

Prepare the filling for the pie first, so it can thicken during the time it takes to prepare the crust.

Lime Filling
4 tsp lime zest
1/2 cup strained lime juice (from 3 or 4 limes)
4 large egg yolks
1 (14 oz.) can sweetened condensed milk

Graham Cracker Crust
9 graham crackers (5 oz), broken into rough pieces
2 TB granulated sugar
5 TB unsalted butter, melted and warm

Whipped Cream Topping
3/4 cup heavy cream, chilled
1/4 cup (1 oz.) confectioners’ sugar
1/2 lime sliced paper thin and dipped in sugar (optional)

1. For The Filling: whisk the zest and yolks in a medium nonreactive bowl until tinted light green, about 2 minutes.
Beat in the milk, then juice; set aside at room temperature to thicken ( about 30 minutes).

2. For The Crust: adjust an oven rack to the middle position and heat the oven to 325 degrees.

3. In a food processor, process the graham crackers until evenly fine, about 30 seconds ( you should have about 1 cup crumbs).
Add the sugar and pulse to combine.
Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
Transfer the crumbs to a 9-inch glass pie plate, evenly press the crumbs into the pie plate, using your thumb and a 1/2
cup measuring cup to square off the top of the crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes;
transfer to a wire rack and cool completely.

4. Pour the lime filling into the crust; bake until the center is set, yet wiggly when jiggled, 15 to 17 minutes.
Return the pie to a wire rack;cool to room temperature. Refrigerate until well chilled, at least 3 hours.
(The pie can be covered directly with lightly oiled or oil-sprayed plastic wrap and refrigerated up to 1 day.)

5. For The Whipped Cream: Up to 2 hours before serving, whip the cream in the chilled bowl of an electric mixer
to very soft peaks. Adding the confectioners’ sugar 1 TB at a time, continue whipping to just stiff peaks.
Decoratively pipe the whipped cream evenly with a rubber spatula. Garnish with optional sugared lime slices and serve.

- Sent using Google Toolbar"

Many thanks to Network Of Food!

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I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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