Key Lime Pie
level: easy
Ingredients
Pie Crust – you may use a store bought graham cracker pie crust, but for a less sweet option, I recommend a Pâte Brisée (thin traditional pie crust). For a traditional recipe, visit: www.marthastewart.com/pate-brisee
Filling:
3 large egg yolks
1 14 oz can sweetened condensed milk
½ cup fresh key lime juice (approx. 12 key limes)
2 tsp grated key lime zest (grate just the surface of the lime)
whipped cream * optional
METHOD
Zest the key limes. Then, squeeze out the juice, using juice press.
Use electric mixer to beat the egg yolk until pale and fluffy (3-4 minutes).
Gradually add the condensed milk and continue to beat until thick (3 minutes).
Add the lime juice and zest. Whisk until blended.
Pour the filling into the pie crust.
Bake about 10 minutes or until the filling is set.
Remove from oven and place on a wire rack to cool.
Refrigerate overnight.
Serve with dollop of whipped cream, if desired.
