Key Lime Pie

Key Lime Pie
Yield
8
Yield
8
Key Lime Pie
Yield
8
Yield
8
Ingredients
  • 1tablespoon dark rum
  • 4each egg yolksto pasturize: whisk custard in double boiler till 180 degrees
  • 3tablespoons sugar
  • 1 can-14-fl. oz sweetened condensed milkabout 14 fl. oz.
  • 1/2cup key lime juice
  • 1/2teaspoon lime zestzest only top green part of lime, no white.
  • pinch fine salt
  • 1ea fully baked 9" graham pie crust
Graham Cracker Pie Crust
  • 3/4cup ground graham crackers
  • 2tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 5tablespoons melted butterrunsalted
Yield:
Instructions
Graham Cracker Crust
  1. Graham Cracker Pie Crust
  2. Preheat oven to 300 degrees and turn blower off or on low.
  3. Combine all the ingredients together and mix with a fork.
  4. Fill a 9-inch pie pan with the crust. REALLY pack down the crust into the pan and sides. Using a measuring cup works well. You may have some crust leftover, that okay. Be sure your crust is NOT too thick.
  5. Bake pie crust in oven for 8 to 10 minutes, then place in cooler until ready to fill.
Key Lime Pie
  1. Place the egg yolks in a bowl and whip until light yellow and fluffy. Or mix by hand with a wire whip.
  2. Stir the lime juice, sugar, rum, condensed milk, lime zest, and salt into the yolks to make the custard.
  3. ***At this point, if you don't have pasteurized eggs, place you bowl of custard over a double boiler and whisk until 175 degrees.
  4. Pour the custard into pie crust.
  5. Refrigerate, uncovered, for about 3 hours, until the custard is completely set.
  6. Alternatively: You can mix all the custard ingredients together and pour into pie crust and Bake at 275 degrees for 12-15 minutes, then refrigerate for 2 hours.