I chose Martha Stewart's Key Lime Pie, and it is beautiful! Tomorrow we will eat it, so I'll get feedback that I can add in later. I was really happy with how easy this recipe is, and I think it will be a perfect Easter dessert!
The recipe was pretty straight forward and I didn't have a hard time finding any of the ingredients which was nice. I knew that I could use regular limes if I didn't come across any Key limes, but I got lucky and stumbled upon a bag of Key limes in a nearby grocery store. For a "first time" recipe, I am so glad I chose to follow this one!
Tips and Suggestions:
I baked the pie crust then reduced the oven temperature before prepping the filling to ensure enough time for the crust to cool.
Get yourself organized before you start! Locate the zester, the juicer, the whisk, the wire rack! Melt your butter! Make sure you have graham cracker crumbs on hand!
Make this well ahead of serving time! I baked my pie a full day ahead.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons sugar
- 14 oz. sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice
- 1 tablespoon lime zest
- Preheat oven to 375 F. Mix the butter, crumbs, and sugar with a fork in a medium sized bowl. Press the mixture into a 9" pie plate (I use glass pie plates!) and bake for 12 minutes. Cool the crust on a wire rack -- cool it completely before filling it!
- Decrease the heat of the oven to 325 F. Whisk the milk, yolks, lime juice, and zest in a medium bowl, then pour into the crust. Bake for 15-17 minutes (I baked it for the full 17 minutes) and then cool completely on a wire rack.
- Let the pie sit in the fridge for at least 8 hours before serving for optimal flavor, and serve with whipped cream!
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