Key Lime Pie (Cook's Illustrated). We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. Add butter, stir with fork until blended. This Key Lime Pie from Cook's Illustrated is a winter favorite. Key Lime Pie (Cook's Illustrated)

You can have Key Lime Pie (Cook's Illustrated) using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Key Lime Pie (Cook's Illustrated)
  1. You need of Lime Filling.
  2. You need 4 tsp of lime zest, grated.
  3. It’s 1/2 cup of lime juice (3 or 4 limes).
  4. It’s 4 of egg yolks (large).
  5. Prepare 14 oz of sweetened condensed milk (1 can).
  6. It’s of Graham Cracker Crust.
  7. It’s 11 of graham crackers, processed to fine crumbs (1 1/4 c).
  8. You need 3 tbsp of granulated sugar.
  9. It’s 5 tbsp of unsalted butter, melted.
  10. You need of Whipped Cream Topping.
  11. Prepare 3/4 cup of heavy cream.
  12. Prepare 1/4 cup of confectioners' sugar.
  13. You need 1/2 of lime, sliced paper thin and dipped in suger (optional).

While a homemade graham cracker crust recipe will taste the best, you can get away with using a store-bought graham cracker crust if you're short on time. Cool the crust slightly, then give the prepared filling a final mix, and pour it into the pie pan. I've always loved Key Lime Pie. I rarely see any variation in recipes- it's typically the can of sweetened condensed milk, your bottled lime juice, maybe some eggs.

Key Lime Pie (Cook's Illustrated) instructions

  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..

Then I came across this one from Cook's Country. It's a very simple recipe but there are a few extra steps in the process which send this over the top! Garnish with key lime zest from a fresh key lime. You can also slice the key lime into thin slices and use those to top the pie. Authentic Key lime pie used to be a simple, no-cook dessert.