11299 Key Lime Pie 1 hr 30 mins 40 mins 8 to 10 servings Sun Dec 09 15:42:39 -0800 2007 Sun Dec 09 15:42:39 -0800 2007 Hack http://www.chow.com/recipes/11299 Sun, 09 Dec 2007 23:42:39 GMT This is a favorite of a lot of people around here, so we thought we’d share it. If you want to do it really fast, use a prepared graham cracker crust.

Chef Pete uses toasted, buttered bread crumbs for a light crust that does not take away from the filling.

Also can use Ginger Snaps or Anna’s Ginger cookies or a mix of Ginger & Carr’s Graham Cookies.

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  • Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9 1/2-inch deep dish pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  • Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk and egg yolks. Add key-lime juice and zest and mix until smooth. Pour into the prepared, cooled crust to the top edge. Shake to even if needed.
  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
  • Chill before serving, using the freezer to quick-chill for 10-15 minutes if in a hurry. Garnish with whipped cream (about 2 cups liquid).
    • ]]>     http://www.chow.com Isabella 54 Sweet/Dessert 2 cups graham-cracker crumbs

    ]]>     8 tablespoons (1 stick) unsalted butter, melted and cooled

    ]]>     1/4 cup sugar

    ]]>     2 cups sweetened condensed milk (from 2 [14 ounce] cans)

    ]]>     8 large egg yolks

    ]]>     3/4 cup freshly squeezed key-lime juice

    ]]>     2 tablespoons grated key-lime zest

    ]]>     8255 key lime pie