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Key Lime Pie |
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Serves: 8 Print this RecipeTo be truly authentic, seek out key limes, the tiny, golden-skinned Florida limes found in better supermarkets in winter. The common Persian lime works just as well and is a lot easier to use, since it’s bigger and has fewer seeds. Whatever you do, use only fresh limes-bottled lime juice has an unacceptably tinny off-flavor. 2 pasteurized eggs yolks 1/3 cup freshly squeezed lime juice (approximately 3 Persian limes or 9-10 key limes) 1/3 cup granulated sugar 1 12 ounce can evaporated fat-free milk 1 tablespoon grated lime zest 1 1/2 teaspoons unflavored gelatin 1/4 cup cold water 1 graham Cracker Crumb Crust, prebaked 1/2 cup frozen lite whipped topping (optional) 1. Preheat the oven to 325°F. 2. In a medium bowl, whisk the yolks with the lime juice and sugar until smooth; beat in the milk and zest until smooth. 3. In a small saucepan, sprinkle the gelatin over the water; let soften 1 minute. Heat over low heat, stirring as needed, until the gelatin is dissolved, 2-3 minutes. Let cool slightly, then stir into the egg mixture. 4. Cover and chill until thickened to the consistency of egg white, about 1 hour.(If you need a short cut, place the bowl in a larger, ice water-filled bowl and stir it occasionally until thickened.) Pour into the prepared crust and chill thoroughly, at least 3 hours, before slicing. 5. Serve each slice with 1 Tbsp of whipped topping, if desired, or, for a pretty touch, pipe the whipped topping all along the sides of the pie using a piping bag fitted with a large star tip. If you can’t find pasteurized eggs, follow this step devised by food scientist Shirley Corriher that kills dangerous bacteria in 2 fresh egg yolks: after setting oven temperature, place a wide, shallow pan of cold water in the sink. In a small skillet over low heat, using a spatula, stir the yolks with the lime juice and 1 tsp of the sugar, scraping the bottom of the pan constantly. When the yolks just begin to thicken, about 2-3 minutes, remove the pan from the heat and place it in the cold water pan to stop cooking. Continue with step 2, using the remaining sugar. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Graham Cracker Crumb Crust Banana Cream Pie Apple Cranberry Cobbler Apple Pie Boston Cream Pie Old-Fashioned Apple Crisp Key Lime Pie Lemon Meringue Pie Star-Spangled Cherry Pie Pumpkin Pie Buttery Pie Crust Graham Cracker Crumb Crust Banana Cream Pie Apple Cranberry Cobbler Apple Pie Boston Cream Pie Old-Fashioned Apple Crisp Key Lime Pie Lemon Meringue Pie Star-Spangled Cherry Pie Pumpkin Pie |
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