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Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) For the decoration: 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges
Key Lime Pie
Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
This recipe is made By: Ina Garten
www.foodnetwork.com
gothgirl added this comment 2008-11-01 20:46:47-05:00
cool glog:)
ikma added this comment 2008-09-25 02:45:07-05:00
Wow want 2 try grt wk thank u.
squirrelygurl added this comment 2008-09-24 18:04:37-05:00
mmm i want. lol :P
vivien added this comment 2008-09-24 16:16:25-05:00
cool
gothgirl added this comment 2008-11-01 20:46:47-05:00
cool glog:)
ikma added this comment 2008-09-25 02:45:07-05:00
Wow want 2 try grt wk thank u.
squirrelygurl added this comment 2008-09-24 18:04:37-05:00
mmm i want. lol :P
vivien added this comment 2008-09-24 16:16:25-05:00
cool