Key Lime Recipe

Name: Key Lime Recipe
Ingredients: 1-1/2 C graham cracker crumbs (about two sleeves of graham crackers); 1/4 C powdered sugar; 1/8 tsp salt; 1/3 C melted butter, cooled to 80–90°F (27–32°C) (any time a recipe calls for melted butter, this is the temperature range it should be in); Grated zest of 1 medium lime; 3 large egg yolks; 1-14 oz can sweetened condensed milk; 2/3 C freshly squeezed Key lime juice (from about 20 Key limes, depending on juiciness); 16 oz heavy whipping cream, sweetened and whipped to firm peaks

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Author : Martin

Ingredients

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1-1/2 C graham cracker crumbs (about two sleeves of graham crackers)1/4 C powdered sugar1/8 tsp salt1/3 C melted butter, cooled to 80–90°F (27–32°C) (any time a recipe calls for melted butter, this is the temperature range it should be in)Grated zest of 1 medium lime3 large egg yolks1-14 oz can sweetened condensed milk2/3 C freshly squeezed Key lime juice (from about 20 Key limes, depending on juiciness)16 oz heavy whipping cream, sweetened and whipped to firm peaks

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Instructions

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Step 1

Preheat your oven to 325°F (163°C).

Step 2

Melt the butter and cool to 80-90°F (27-32°C).

Step 3

Pulse graham crackers in a food processor until the crumbs resemble coarse flour.

Step 4

Add the powdered sugar and salt, pulse to combine.

Step 5

Add the melted, cooled butter and mix until thoroughly combined.

Step 6

Press the crumb mixture into a 9 in (23 cm) pie pan evenly on the bottom and up the sides of the pan. You can use the base of a dry measuring cup or a spoon to make the process easier.

Step 7

Bake the crust for about 15 minutes, until it is fragrant and slightly darker in color.

Step 8

Set the crust aside to cool.

Step 9

In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, zest, and lime juice until it thickens—about 3-4 minutes of whisking.

Step 10

Pour the thickened filling into your cooled pie shell.

Step 11

Bake at 325°F (163°C) until the internal temperature reaches 145°F (63°C)—about 20-25 minutes.

Step 12

At 20 minutes, check the temperature of the pie using your Thermapen ONE. If you don’t see any temperatures below 145°F (63°C), it’s ready to come out!

Step 13

Cool the pie to room temperature, then refrigerate for 3 hours, garnish with whipped cream, and serve.