| Cuisine: American | Type: Dessert | Serves: 4 |
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Source:
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Baking for Two from America's Test Kitchen |
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Attributes:
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Book, Quick and Easy |
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Comments:
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This cookbook has over 200 recipes that are "downsized" for a household of 2 - 4 people. This pie is very simple, but delicious. Since Key Limes are hard to come by, and a pain to work with, this recipe uses normal limes. Be sure to note the resting and chilling time required. This recipe requires a 6-inch pie plate, you could probably double it and use an 8- or 9-inch pie plate. Not sure, we haven't done the math. |
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Serving Suggestions:
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Top with whipped cream. We take the easy route and just squirt some Reddi Whip on top of each piece, |
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Ingredients:
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Filling: 2 large egg yolks 2 tsp. grated lime zest plus 1/4 cup juice, about 2 limes 2/3 cup sweetened condensed milk Crust: 4 whole graham crackers, broken into squares (or 62 grams, 2.2 oz. of boxed graham cracker crumbs) 2 tbs. unsalted butter, melted and cooled 4 tsp. sugar Whipped cream |
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Instructions:
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1. Make the filling: Whisk egg yolks and lime zest in a medium bowl until mixture has a light green tint, about 1 minute. Whisk in the condensed milk until smooth, then whisk in the lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes. 2. For the crust: Meanwhile, adjust oven rack to middle position and heat oven to 325°F. Process graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds. (Obviously not necessary if using packaged crumbs.) Sprinkle the melted butter and sugar over the crumbs, then pulse to incorporate, about 5 pulses. 3. Sprinkle mixture into a 6-inch pie plate. Using the bottom of a measuring cup, press crumbs into an even layer on the bottom and up the sides of the pie plate. Bake until the crust is fragrant and beginning to brown, 13 to 18 minutes. Transfer the plate to a wire rack; do not turn the oven off. The crust needs to be still warm when the filling is added. 4. Pour thickened filling into the warm pie crust. Bake the pie until the center is firm but jiggles slightly, 15 to 20 minutes. Let the pie cool slightly on a wire rack for about 1 hour, then loosely cover with plastic wrap and refrigerate until the filling is chilled and set, about 3 hours. 5. Serve chilled pie with whipped cream. |
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Related recipes:
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None |
2025-12-04