Key Lime Pie (Cook's Illustrated)
Key Lime Pie (Cook's Illustrated)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, key lime pie (cook's illustrated). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Key Lime Pie (Cook's Illustrated) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Key Lime Pie (Cook's Illustrated) is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Key Lime Pie (Cook's Illustrated):
  1. Take Lime Filling
  2. Take 4 tsp lime zest, grated
  3. Get 1/2 cup lime juice (3 or 4 limes)
  4. Take 4 egg yolks (large)
  5. Prepare 14 oz sweetened condensed milk (1 can)
  6. Take Graham Cracker Crust
  7. Get 11 graham crackers, processed to fine crumbs (1 1/4 c)
  8. Make ready 3 tbsp granulated sugar
  9. Prepare 5 tbsp unsalted butter, melted
  10. Get Whipped Cream Topping
  11. Get 3/4 cup heavy cream
  12. Take 1/4 cup confectioners' sugar
  13. Make ready 1/2 lime, sliced paper thin and dipped in suger (optional)
Steps to make Key Lime Pie (Cook's Illustrated):
  1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
  2. For the crust: Adjust oven rack to center position and heat oven to 325°F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
  3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed warp laid directly on filling and refrigerated up to 1 day).
  4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

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