Key Lime Pie
Key Lime Pie
AuthorJulie
Preheat the oven to 350°F.
In a medium bowl, stir together the graham crumbs and melted butter. Press into the bottom and halfway up the sides of a 9-inch (not deep dish) pie plate. Bake for 10 minutes, or until just pale golden around the edges.
In another medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Whisk in the lime juice - the mixture will thicken slightly. Pour into the crust and bake for 15 minutes, until just set.
Cool, then refrigerate for a few hours, or overnight. Serve topped with whipped cream.
Serves 8.
Ingredients
Directions
Preheat the oven to 350°F.
In a medium bowl, stir together the graham crumbs and melted butter. Press into the bottom and halfway up the sides of a 9-inch (not deep dish) pie plate. Bake for 10 minutes, or until just pale golden around the edges.
In another medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Whisk in the lime juice - the mixture will thicken slightly. Pour into the crust and bake for 15 minutes, until just set.
Cool, then refrigerate for a few hours, or overnight. Serve topped with whipped cream.
Serves 8.
Julie – how can I bake loaves (lemon, pumpkin, etc.) without them caving (big time!) in the centre?
I have tried using metal OR Pyrex loaf pans – same results of failure.
I test them, take them out of the oven when done and high, cooked batter.
Then when they are cooling, plunk, down they go in the centre.
Very discouraging.
I enjoy your cooking interviews on CBC Radio One on Tuesdays.