Monday, August 24, 2015

key lime pie

the goods:

2 packs graham crackers
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
8 large egg yolks
2 cans (14 ounces each) sweetened condensed milk
1 and 1/4 cups fresh key lime juice
1 cup whipping cream
1 teaspoon granulated sugar
key lime slices for garnish

In a food processor, pulse graham crackers, brown sugar, and a pinch of salt until you have fine crumbs. add the melted butter and pulse to combine.
Preheat oven to 350 degrees. Press the crumbs evenly over the bottom and up the sides of a pie pan (9-10 inches). Bake for 10 minutes, until just set. Let cool completely.
In a bowl, whisk together the egg yolks with the condensed milk, lime juice, and a pinch of salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temp to 325 degrees and bake for 20-25 minutes, until set around the edges and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.
In the bowl of a stand mixer fitted with the whisk attachment, whip cream and sugar together until stiff peaks form. Pile onto pie and garnish with lime slices.