How to Cook Key Lime Pie
Makes: 1 pie
Ingredients needed for Key Lime Pie:
For the crust:
- 5 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1 ¼ cup Graham cracker crumbs
- For the lime filling:
- 1 canned (14 oz) condensed milk, sweetened
- 4 egg yolks
- Freshly squeezed juice from 3-4 limes
- 4 tsp lime zest, grated
For the topping:
- ½ lime, finely sliced and coated in sugar
- ¼ cup confectioners’ sugar
- ¾ cup heavy cream
Cooking instructions for Key Lime Pie:
Beat the eggs thoroughly, for about a couple of minutes, in a medium-sized mixing bowl and stir in the lime zest.
Empty the can of condensed milk into it, along with a splash of lime juice, and give it a nice stir to mix well.
Cover and set the filling aside until it thickens.
Warm up your oven to 325 degrees F.
Toss the crumbs and sugar together in a small bowl and stir in the butter until it blends properly into the mixture.
Spoon the mixture into a 9’’ pie mold and level the surface with a spatula, while pressing them along the edges of the mold.
Bake the crust for about 15 minutes until it brown slightly.
Remove from oven and allow to cool for about 20 minutes.
Spoon the filling into the crust-lined mold and return it back to the oven.
Bake the pie for about 15 minutes or until its centre is baked yet jiggle when shaked slightly.
Cool the pie to room temperature and leave it in the refrigerator for about 3 hours or until it is chilled.
A couple of hours before serving, whisk the cream in a bowl until it forms soft yet firm peaks.
Stir in the confectioners’ sugar in batches, about 1 tbsp evry time, and continue to whisk the cream until it stiffens.
Spoon the whipped cream into the piping and pipe it over the pie, making delicate decorations.
Embellish further with the sugary lime slices and serve.
Image source: Wikimedia commons
