Key Lime Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 large egg yolks
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup fresh key lime juice (or regular lime juice)
• 1 tablespoon lime zest
• 1 1/4 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350F. Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly moistened.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to compact it evenly.
3. Bake the crust for 8 to 10 minutes, until lightly golden and fragrant. Cool on a wire rack while you make the filling.
4. Whisk the egg yolks and lime zest in a bowl for 1 minute, until slightly thickened and pale.
5. Whisk in the sweetened condensed milk until smooth, then whisk in the lime juice - the mixture will thicken slightly as the acid reacts with the condensed milk.
6. Pour the filling into the cooled crust and smooth the top with a spatula.
7. Bake at 350F for 14 to 16 minutes, until the filling is set around the edges but still jiggles slightly in the center, like softly set gelatin - it should not brown.
8. Cool the pie on a wire rack to room temperature, about 1 hour, then cover and refrigerate for at least 3 hours, or up to overnight, until fully chilled and firm.
9. Just before serving, beat the cold heavy cream with the powdered sugar and vanilla on medium-high speed until soft peaks form, about 3 minutes.
10. Spread or pipe the whipped cream over the chilled pie and garnish with extra lime zest before slicing with a warm knife.

Nutrition

Calories	380
Protein	6 g
Fat	21 g
Carbs	43 g
Fiber	0 g
Sodium	200 mg

Estimated per serving