HACKED RECIPE
Key Lime Pie Recipe
By Isabella
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Hacked from
Key Lime Pie
Total Time:
1 hr 30 mins
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Active Time:
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Makes:
8 to 10 servings
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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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).
Member recipes are not tested by the CHOW food team.
