Graham Cracker Crust Key Lime Pie Recipe
Ingredients
| Crust | ||
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Ground cinnamon | 1/2 Teaspoon | |
| Graham cracker crumbs | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter | 4 Tablespoon, melted | |
| Egg yolks | 4 (Filling) | |
| Sweetened condensed milk | 1 Can (10oz) (Filling) | |
| Key lime juice | 1/2 Cup (16 tbs) (Filling) | |
| Grated zest of 2 Persian limes | ||
Directions
To MAKE THE CRUST: Preheat the oven to 350°F.
In a small dry skillet, stir the spices with a wooden spoon until their aroma is apparent.
In a medium bowl, combine the spices with the remaining pie crust ingredients and mix until thoroughly combined.
Carefully press the mixture into the bottom and sides of a 9-inch pie plate.
Form an attractive border around the edges.
Bake for 6 to 8 minutes, or until the sides begin to lightly brown.
Let cool.
Leave the oven at the same temperature.
To MAKE THE FILLING: In a large bowl, whisk together the egg yolks and condensed milk.
Gradually whisk in the lime juice and beat until smooth.
Stir in the zest, then carefully pour the pie filling into the baked pie crust and bake for 12 minutes, or until the filling is just set.
Let cool.
Place a piece of plastic wrap directly on the surface of the pie to prevent a skin from forming.
Refrigerate overnight.
Decorate with sweetened whipped cream, if you like.
In a small dry skillet, stir the spices with a wooden spoon until their aroma is apparent.
In a medium bowl, combine the spices with the remaining pie crust ingredients and mix until thoroughly combined.
Carefully press the mixture into the bottom and sides of a 9-inch pie plate.
Form an attractive border around the edges.
Bake for 6 to 8 minutes, or until the sides begin to lightly brown.
Let cool.
Leave the oven at the same temperature.
To MAKE THE FILLING: In a large bowl, whisk together the egg yolks and condensed milk.
Gradually whisk in the lime juice and beat until smooth.
Stir in the zest, then carefully pour the pie filling into the baked pie crust and bake for 12 minutes, or until the filling is just set.
Let cool.
Place a piece of plastic wrap directly on the surface of the pie to prevent a skin from forming.
Refrigerate overnight.
Decorate with sweetened whipped cream, if you like.
Chef
