Friday, January 24, 2014
Elegant Key Lime Pie
Key Lime Pie
9″ graham cracker pie crust
4 egg yolks
1 egg white, lightly beaten
3/4 cup key lime juice
1 1/2 tsp grated lime peel
1 ( 14 oz) can sweetened condensed milk
1/2 cup sour cream
Whipped Cream (optional)
Graham Cracker Crust –
6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
For the Pie
Heat oven to 375 degrees F.
Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
Reduce oven to 350 degrees F.
Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
Bake for 15 minutes, then remove from oven and let cool to room temp.
Chill in fridge for at least three hours, then serve with whipped cream if desired.
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