Key Lime Pie

(from kjones28’s recipe box)

Categories: Desserts, Pie

Ingredients

  • 3 eggs
  • 5 egg yolks
  • 1/2 c. + 1 t. sugar
  • 3 T whole milk
  • pinch + 1/2 t. salt
  • 8 T key lime juice
  • 2 sticks better, cut into small pieces
  • 1 c + 2 T. flour
  • 2 T ice water
  • 1 c. heavy cream, whipped w/ 1 T sugar

Directions

  1. oven @ 425

  2. In a saucepan, combine eggs, egg tolks, 1/2 cup sugar, milk and pinch of salt; whisk together until just mixed.

  3. Whisk in key lime juice and add 1 stick of butter.

  4. Set pan over medium-low heat and cook, whisking slowly but constantly, until butter melts and mix becomes think and coats the back of a spoon, 7-8 mins.

  5. Transfer to a non-reactive bowl and refrigerate, stirring occasionally, at least 1 hour.

  6. In the bowl of a food processor fited w/ a pastry blade, combine flour, 1/2 t. sugar and 1/2 t. salt.

  7. Add remaining stick of butter and process in short pulses to form coarse crumbs, 15-20 seconds.

  8. Continue pulsing, adding water drop by drop to form larger moist crumbs, 8-10 seconds more.

  9. Turn mixture out onto lightly floured surface and press together to form a 5 inch round.

  10. Cover w/ plastic wrap and refrigerate, at least 1 hr.

  11. On a lightly floured surface, roll dough to 1/4 inch thickness to fit a 9inch pie dish or pan.

  12. Transfer dough to pie dish, patting it in, to fit the shape of the dish; trim excess w/ scissors; letting about 1 inch of dough overhang.

  13. Bake until lightly golden, 16-18 mins

  14. If dough begins to puff, poke it gently w/ fork.

  15. Remove from oven and cool.

  16. Spread ket lime filling into pie shell and bake until filling is just set – 12-15 mins.

  17. Cool on a wire rack.

Email to a friend | Print this recipe | Back