Inner Chef

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Key Lime Pie

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Key Lime Pie                                                      Makes: 1 (9”) Pie or Tart

Graham Cracker Crust:

1 ¼ cup graham cracker crumbs

2 Tbsp. white sugar

5-6 Tbsp. unsalted butter, melted

Filling:

3 large egg yolks, room temperature

1 (14 oz.)  can sweetened condensed milk

½ cup key lime juice (can use regular limes)

2 tsp. grated lime zest

Topping:

1 cup cold heavy whipping cream

2 Tbsp. white sugar

Sliced Key limes for decoration (optional)

Key Lime Pie:

Preheat the oven to 350˚ and place the oven rack in the center of the oven. Butter or lightly spray with a non-stick vegetable spray, a 9 inch pie or tart pan.

Graham Cracker Crust:

Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling.

NOTE: Using a ready-made crust saves time

Assemble the Pie:

Pour the filling over the crust and bake for about 10 – 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.

Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe or spread whipped cream over pie.

Cover tightly and store in refrigerator or up to 3 days.

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