Key Lime Pie
Key Lime Pie for Thanksgiving? Oh yeah baby! This light, citrusy dessert is the perfect balance after a heavy meal and one of my most requested dishes on turkey day. It adds a whole lot of pizazz to the dessert table, no to mention, it’s one of the easiest desserts you’ll ever make.
Key Lime Pie
Makes 8 servings
5 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh key lime juice (squeezed from about 1 pound or 18-20 key limes)
1 teaspoon zest of key lime
1/4 teaspoon salt
*1 Graham Cracker Crust Pie Shell
** Whipped Cream Topping
lime slices for garnish
Preheat oven to 350 degrees
In a medium bowl, combine egg yolks, sweetened condensed milk, lime juice, lime zest and salt and mix until well combined.
Pour into graham cracker crust and bake for 15 minutes until filling is set.
Cool completely, slice pie and top with a dollop of whipped cream and a lime slice for garnish.
*Graham Cracker Crust Pie Shell
Makes one 9 or 10-inch Pie Crust
2 cups crushed graham crackers
1/4 cup brown sugar
1 stick unsalted butter- melted
In a medium to large bowl, combine graham cracker crumbs and brown sugar.
Mix in the melted butter a little at a time, using your hands to combine all ingredients.
Press crust mixture evenly into a 9 or 10-inch pie shell.
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