November 27, 2009 Thanksgiving Dessert #2
Drum roll please…
Key Lime Pie – Tate’s Bake Shop
1 1/4 c. graham cracker crumbs, fine ground
1 Tbsp. sugar
5 Tbsp. salted butter, melted
4 large egg yolks
1 Tbsp. lime zest (I probably used more like 2 Tbsp. We love the tart)
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice (about 4 limes’ worth)
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in melted butter (I add this with my hands, but a wooden spoon will do fine). Press evenly into the bottom and sides of a 9-inch pie pan. Bake off the crust for 10 minutes at 325 F. Cool completely.
Prepare the filling: In a large bowl using an electric mixer, beat the yolks and lime zest until smooth. Beat in the milk, then slowly beat in the lime juice. Beat mixture continuously until smooth.
Pour the filling into the prepared crust. Bake at 350 F for 10 minutes. Cool to room temperature, then place in the fridge to cool until set (about 2 hours).
*I wish I had better pictures.