Traditional Key Lime Pie

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 4 hours 15 minutes

配料

10 graham cracker sheets/rectangles (or 1 cup graham cracker crumbs)

5 Tablespoons unsalted butter (melted)

1/4 cup (50 g) granulated sugar

1/2 cup (120 ml) fresh key lime juice (about a dozen key limes or 4 standard limes)

1 tablespoon fresh lime zest

4 large egg yolks (room temperature)

14 ounces (1 can) sweetened condensed milk

1/2 cup (120 ml) heavy cream (cold)

1 Tablespoon confectioners' sugar (sifted)

1/2 teaspoon pure vanilla extract

步骤

Graham Cracker Crust

Preheat oven to 325° F. Grease a 9-inch springform pan and set aside. (I personally like to put parchment paper on the bottom of the pan, but it's not necessary.)

Make graham cracker crust mixture

In the bowl of a food processor, crush graham crackers into fine crumbs, about 30 seconds. Add sugar and melted butter. Process until combined, about ten 1-second pulses.

Bake crust

Transfer mixture to prepared pan. Press the graham cracker crumbs into the bottom and 1 inch up the sides of the pan. Bake for 15 minutes or until fragrant. Keep the oven on and let the crust cool completely. While the crust is cooling, prepare the filling.

Key Lime Pie Filling

Make key lime filling

In a large bowl, whisk egg yolks and lime zest together until the mixture turns greenish yellow, about 2 minutes. Add sweetened condensed milk and whisk until combined. Add fresh lime juice and whisk until incorporated. Let the mixture sit at room temperature to thicken, about 30 minutes.

Bake pie

Pour the lime filling into the graham cracker crust. Bake at 325℉ for 15 to 17 minutes or until the edges are set and the center jiggles slightly.

Cool and chill pie

Let pie cool on a wire rack until it reaches room temperature, then transfer it to the refrigerator to chill for 3 hours.

Whipped Cream Topping

Make whipped cream topping

Place the metal bowl of a stand mixer into the freezer for 10 minutes. Place chilled bowl back on stand mixer with the whisk attachment. Turn mixer on low and add confectioners' sugar one tablespoon at a time. Add vanilla extract, then slowly start turning the mixer speed up to medium-high.

After about 2 minutes you will see the whisk leaving trails in the cream. Mix until stiff peaks form (in other words, when the whisk is pulled out of the whipped cream a peak forms and doesn't fall). Avoid stopping the mixer or over-mixing the cream.

Garnish and serve

Transfer whipped cream to a piping bag with tip and decoratively pipe the key lime pie. Garnish with lime slices and zest if desired. Alternatively, you can spread the whipped cream across the entire pie.

营养

• 每份大小: 1 slice
• 卡路里: 446 kcal
• 总脂肪: 24 g
• 饱和脂肪: 13 g
• 胆固醇: 164 mg
• 钠: 193 mg
• 总碳水化合物: 53 g
• 膳食纤维: 1 g
• 总糖: 41 g
• 蛋白质: 7 g