Key Lime Pie from America's Test Kitchen
(from Kat)
Make filling first then prepare crust
Pie...
4 large egg yolks
4 tsp grated zest plus 1/2 cup juice from 3 or 4 limes (not key limes unless you want to squeeze about 20 limes)
1 14 oz can sweetened condensed milk
Directions:
Whisk the egg yolks & zest about 2 minutes, then whisk in condensed milk until smooth, then whisk in lime juice. Cover and set aside at room temp until thickened - about 30 minutes.
Crust
8 whole graham crackers, broken into 1 inch pieces
5 Tablespoons unsalted butter, melted and cooled
3 TBSP sugar
Oven 325
Process graham cracker pieces in food processor to fine about 30 sec. Sprinkle butter and sugar over crumb and incorporate. Put in 9 inch pie plate. Bake until fragrant and beginning to brown (13-18 min)
Pour thickened filling into warm crust and bake pie (still at 325) until center is firm but jiggles slightly when shaken. (15-20 min)
Cool slightly on wire rack (1 hr), then cover loosely and refrigerate about 3 hrs
Make filling first then prepare crust
Pie...
4 large egg yolks
4 tsp grated zest plus 1/2 cup juice from 3 or 4 limes (not key limes unless you want to squeeze about 20 limes)
1 14 oz can sweetened condensed milk
Directions:
Whisk the egg yolks & zest about 2 minutes, then whisk in condensed milk until smooth, then whisk in lime juice. Cover and set aside at room temp until thickened - about 30 minutes.
Crust
8 whole graham crackers, broken into 1 inch pieces
5 Tablespoons unsalted butter, melted and cooled
3 TBSP sugar
Oven 325
Process graham cracker pieces in food processor to fine about 30 sec. Sprinkle butter and sugar over crumb and incorporate. Put in 9 inch pie plate. Bake until fragrant and beginning to brown (13-18 min)
Pour thickened filling into warm crust and bake pie (still at 325) until center is firm but jiggles slightly when shaken. (15-20 min)
Cool slightly on wire rack (1 hr), then cover loosely and refrigerate about 3 hrs
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