Monday, March 15, 2010

Key Lime Pie

In honour of Pi Day (March 14... 3-14, hah), I made this key lime pie for my husband last night. It's creamy and tangy and sweet all at the same time, so tasty!

(from Joy of Baking)

1 1.4 c graham cracker crumbs
2 Tbsp sugar
6 Tbsp butter, melted

3 large egg yolks
1 can (14oz/300mL) sweetened condensed milk
1/2 cup key lime juice (juice of about 1 lb key limes)
2 tsp lime zest

1 cup whipping cream
2 Tbsp sugar

Preheat oven to 350.

Mix together graham cracker crumbs, sugar & butter. Press into a greased 9" pie or tart pan and place in the fridge to chill.

In the bowl of an electric mixer (if using a stand mixer, use the whisk attachment), whip egg yolks until pale and fluffy, about 3 minutes. Gradually add the condensed milk and beat until light and fluffy, another 4-5 minutes. Scrape down the bowl, and beat in lime juice and zest.

Pour filling into prepared crust, and bake for 10 minutes, or until filling is set. Cool on a wire rack. Pie may be covered and refrigerated at this point up to two days.

Just before serving, beat whipping cream to soft peaks. Add sugar & beat until stiff peaks form. Pipe or spoon whipped cream onto pie and serve!