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.

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