JoSele's StoryGosh I have had this recipe for ever and a day...It is Tart and Sweet at the same time...as some would same it does have Pucker Power. It has always reminded me of when we used to go to Marie Callenders Restaurant I always ordered Key Lime Pie.
There are many variation of Florida Key classics, some made with flakey crust, but this is my favorite one. It is creamy, tart lime filling and topped with whipped cream and a wonderful garnish.
This is a stock picture for now till I put mine up.
You are welcome to add yours too.
1 1/2 c
graham crackers, crushed (about 20 sq)
butter, softened (rm temp)
egg yolks, lightly beaten
sweetened condensed milk (14 oz)
lime juice, fresh
few drops of green food coloring
heavy whipping cream
LIME ZEST AND LIME SLICES FOR GARNISH
1Graham Crust: Preheat oven to 350* 9" Pie Plate
Lightly spray pie plate with butter spray.
Blend crumbs, butter, and sugar in a bowl. Spoon into pie plate and, using wax paper press firmly against sides and bottom (not over rim). Bake 8-10 min Let cool before filling.
2Filling: While the crust is cooling start your filling. Beat yolks with condensed milk just to blend, add lime juice and beat until smooth (filling will be soft). Tint pale green and pour into graham shell. Chill 2 hourx
3Whipping Cream: Heavy cream, in large bowl, put in sugar (you might want to put a towel over the mixer) becareful not to get it twisted in the mixer. Put the setting on high, till you have stiff peaks.
4Pull pie out of frig and spread whip cream over the top of the pie garnish with lime zest. Put back into frig for several hours before serving or better yet overnightso the filling is somewhat firm, (it will never really be completely firm)
Serve with lime slices, you may want to sprinkle a bit of suger on the limes.