Key Lime Pie By N. N. Light
Nothing says summer like an ice-cold piece of Key Lime
Pie. It’s perfect for picnics, get-togethers or a treat on a lazy Sunday
afternoon. So here’s the recipe I pinched from Epicurious. Enjoy!
For crust: 1 ¼ cups graham cracker crumbs 2 tablespoons sugar 5 tablespoons unsalted butter, melted
For filling: 1 300 ml can sweetened condensed milk 3 large egg yolks
1/3 cup plus 2 tablespoons fresh key lime juice
Make crust: Preheat oven to 350 degrees.
Stir together graham cracker crumbs, sugar and butter in a bowl with a fork until well combined. Press mixture evenly onto bottom and up sides of a 9 inch pie plate.
Bake crust in the middle of the oven for ten minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie: Whisk together condensed milk and egg yolks in a bowl until well combined and frothy. Add juice and whisk. The mixture will thicken.
Pour filling into baked pie crust and bake in middle rack of oven for 15 minutes. Cool pie on rack (filling will set as it cools). Ch…
For crust: 1 ¼ cups graham cracker crumbs 2 tablespoons sugar 5 tablespoons unsalted butter, melted
For filling: 1 300 ml can sweetened condensed milk 3 large egg yolks
1/3 cup plus 2 tablespoons fresh key lime juice
Make crust: Preheat oven to 350 degrees.
Stir together graham cracker crumbs, sugar and butter in a bowl with a fork until well combined. Press mixture evenly onto bottom and up sides of a 9 inch pie plate.
Bake crust in the middle of the oven for ten minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie: Whisk together condensed milk and egg yolks in a bowl until well combined and frothy. Add juice and whisk. The mixture will thicken.
Pour filling into baked pie crust and bake in middle rack of oven for 15 minutes. Cool pie on rack (filling will set as it cools). Ch…
