Ingredients:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk (about 1 1/4 cups)
- 4 large egg yolks
- 1/2 cup fresh key lime juice (regular lime juice can be used as a substitute)
- 1 tablespoon grated lime zest (optional, for extra flavor)
- Whipped cream, for topping
- Lime slices or zest, for garnish (optional)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse crumbs and holds together when squeezed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Prepare the Filling: In a large bowl, whisk together the sweetened condensed milk (about 1 1/4 cups) and egg yolks until well combined. Add the 1/2 cup of lime juice and zest (if using), and mix until smooth and creamy.
Pour into Crust: Pour the filling into the prepared graham cracker crust, spreading it evenly.
Bake: Bake the pie in the preheated oven for 15 minutes. The filling should be set but not browned.
Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours or until thoroughly chilled.
Serve: Serve chilled, topped with whipped cream. Garnish with lime slices or zest if desired.
Preheat Oven: Preheat your oven to 350°F (175°C).
Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse crumbs and holds together when squeezed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Prepare the Filling: In a large bowl, whisk together the sweetened condensed milk (about 1 1/4 cups) and egg yolks until well combined. Add the 1/2 cup of lime juice and zest (if using), and mix until smooth and creamy.
Pour into Crust: Pour the filling into the prepared graham cracker crust, spreading it evenly.
Bake: Bake the pie in the preheated oven for 15 minutes. The filling should be set but not browned.
Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours or until thoroughly chilled.
Serve: Serve chilled, topped with whipped cream. Garnish with lime slices or zest if desired.
This version includes making the graham cracker crust from scratch using cup measurements for the ingredients. Enjoy your Key Lime Pie!
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