Key Lime Pie

This is a guest post by Chelsea! Key lime pie is my favorite dessert but it is quite difficult to find in stores so I decided to make my own. This recipe is from The New Family Cookbook by America's Test Kitchen. It is actually quite easy to make but it does require some time to sit so keep that in mind when you make it.

Graham cracker crust:
Ingredients (for crust)
8 graham crackers, broken up
3 tablespoons sugar
5 tablespoons unsalted butter

Step 1: heat oven to 325. Blend or process graham crackers and sugar until they are fine crumbs. Add melted butter and blend.

Step 2: Add mixture into 9 inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust begins to brown 12- 18 minutes.



Ingredients (for pie filling)
4 large egg yolks
4 teaspoons grated lime zest + 1/2 cup lime juice (5 limes)
14oz can sweetened condensed milk

Whipped cream topping
1 cup heavy cream
1/4 cup powdered sugar

Step 1: Whisk filling and let thicken
Whisk egg yolks and lime zest together until mixture has light green tint. Whisk in condensed milk, then whisk in lime juice. Cover mixture and let sit at room temperature until thickened, about 30 minutes.

Step 2: Pour filling into Pie Shell and bake
Pour thickened filling into warm prebaked pie crust. Bake pie at 325 until center firm but jiggles slightly when shaken, 15 to 20 minutes.

Step 3: Chill baked pie
Cover pie loosely with plastic wrap and refrigerate until filling is chilled and set, at least 3 hours.

Step 4: Top with whipped cream:
Before serving make whipped cream and spread on top of the pie.