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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
GRAHAM CRACKER CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons unsalted butter (3/4 stick), melted
FOR THE FILLING:
3 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 1/2 cups milk
1 teaspoon vanilla extract
2 teaspoons butter
1 1/2 cups sweetened condensed milk
1/2 cup key lime juice
TO MAKE THE CRUST:
Place graham cracker crumbs and sugar in a bowl. Stir in the melted butter into the crumbs and press mixture into a 9 or 10 inch pie plate. Place in the refrigerator until needed.
TO MAKE THE FILLING:
Beat egg yolks with electric mixer and slowly add the sugar. Continue to beat until the mixture is almost white and begins to form a ribbon. Lift the beaters and form a W. If this remains, the ribbon stage has been reached. Beat in the cornstarch.
With mixer running slowly pour in the milk and vanilla. Pour mixture into a sauce pan and place over medium heat, stirring constantly. The sauce will become lumpy as it comes to a boil. Continue whisking to smooth limps. When a bubble forms the flour is cooked.
Remove from the heat. Whisk in the butter until it is melted.
Mix sweetened condensed milk with the key lime juice. Stir into the sauce. Pour into prepared pie crust. Place in refrigerator for at least one hour.
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KEY LIME CREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
GRAHAM CRACKER CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons unsalted butter (3/4 stick), melted
FOR THE FILLING:
3 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 1/2 cups milk
1 teaspoon vanilla extract
2 teaspoons butter
1 1/2 cups sweetened condensed milk
1/2 cup key lime juice
TO MAKE THE CRUST:
Place graham cracker crumbs and sugar in a bowl. Stir in the melted butter into the crumbs and press mixture into a 9 or 10 inch pie plate. Place in the refrigerator until needed.
TO MAKE THE FILLING:
Beat egg yolks with electric mixer and slowly add the sugar. Continue to beat until the mixture is almost white and begins to form a ribbon. Lift the beaters and form a W. If this remains, the ribbon stage has been reached. Beat in the cornstarch.
With mixer running slowly pour in the milk and vanilla. Pour mixture into a sauce pan and place over medium heat, stirring constantly. The sauce will become lumpy as it comes to a boil. Continue whisking to smooth limps. When a bubble forms the flour is cooked.
Remove from the heat. Whisk in the butter until it is melted.
Mix sweetened condensed milk with the key lime juice. Stir into the sauce. Pour into prepared pie crust. Place in refrigerator for at least one hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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