Gail’s Recipe Book

Small Batch Key Lime Pie (baked in a loaf pan)

Name: Small Batch Key Lime Pie (baked in a loaf pan)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 5 servings
Cuisine: Key Lime
Ingredients: ¾ cup (5-6 full rectangle graham crackers, 90 g) graham cracker crumbs; 2 Tablespoons (25 g) granulated sugar; 3 Tablespoons (42 g) unsalted butter (melted); 1 14- oz sweetened condensed milk can; ½ cup (120 ml) key lime juice; 2 large egg yolks (room temperature); ½ teaspoon grated lime zest (about ½ lime or 1-2 key limes); ⅛ teaspoon fine sea salt; Whipped cream (for serving)

Key Lime

Pie

Small Batch

5 servings

porties

15 minutes

actieve tijd

2 hours 45 minutes

totale tijd

Begin met koken

Ingrediënten

¾ cup (5-6 full rectangle graham crackers, 90 g) graham cracker crumbs

2 Tablespoons (25 g) granulated sugar

3 Tablespoons (42 g) unsalted butter (melted)

1 14- oz sweetened condensed milk can

½ cup (120 ml) key lime juice

2 large egg yolks (room temperature)

½ teaspoon grated lime zest (about ½ lime or 1-2 key limes)

⅛ teaspoon fine sea salt

Whipped cream (for serving)

Instructies

Make crust:

Prep your oven. Preheat the oven to 350°F (180℃) and place a rack in the center of the oven. Grease or line with parchment paper a 9x5 inch loaf pan.

Make the crust. In a food processor, grind the graham crackers into fine crumbs. Add the crumbs to a small mixing bowl. Add the sugar and butter and stir together until it the mixture comes together. ¾ cup (5-6 full rectangle graham crackers, 90 g) graham cracker crumbs 2 Tablespoons (25 g) granulated sugar 3 Tablespoons (42 g) unsalted butter

Bake crust. Press mixture evenly into the bottom and slightly up the sides of the loaf pan. Bake for 10 minutes. Remove from the oven and let cool on a wire rack.

Make the filling. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, and the salt until smooth. Pour mixture into the loaf pan on top of the graham cracker crust. 1 14- oz sweetened condensed milk can ½ cup (120 ml) key lime juice 2 large egg yolks ½ teaspoon grated lime zest ⅛ teaspoon fine sea salt

Bake the pie. Bake for 18-20 minutes, until the pies are set but still a little wobbly and soft looking in the middle. Remove from the oven and let cool completely on a wire rack. Cover and store in the refrigerator for at least 2 hours. Cut into slices and Top each with whipped cream and a little grated lime zest before serving.

Voedingswaarde

Portiegrootte

Calorieën

431 kcal

Totale vet

17 g

Verzadigd vet

10 g

Onverzadigd vet

6 g

Transvet

0.3 g

Cholesterol

125 mg

Natrium

254 mg

Totale koolhydraten

62 g

Voedingsvezels

1 g

Totale suikers

54 g

Eiwit

9 g