P asked me to make her key lime pie for her birthday, she'd had a piece at Red Lobster recently and was craving it - I asked if it was a baked custard-y one or more of a no-bake fluffy one but she wasn't sure...so I made both!
This first one is the baked version, I pretty much followed the recipe other than I used a store-bought crust and topped it with cool whip. I made this a few days before her dinner and put it in the freezer, (thaw before serving) and it held up great.
CRUST
- 12 full sheets graham crackers
- 2 T. granulated sugar
- 6 T. salted butter, melted
FILLING
- 2 large egg yolks
- 1 (14 oz.) can sweetened condensed milk
- 12 cup bottled key lime juice
- 1 T. grated lime zest, plus more for garnish
- 1 cup heavy cream
- 2 T. powdered sugar
1. Preheat the oven to 350'. For the crust: combine the graham crackers and sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
2. For the filling: whisk the egg yolks, condensed milk, lime juice, and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
3. Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with with lime zest.
recipe found here at pioneer woman
8.27.24: TT mini salami rose skewers
8.27.23: 🔥 week 35
8.27.22: roasted radishes
8.27.21: computer prob, no post
8.27.20: comeback sauce
8.27.19: TT wrapping paper holder
8.27.18: newspaper purse update
8.27.17: broccoli salad
8.27.16: Moscow Mule
No comments:
Post a Comment