Easy Lime Pie Recipe

Key lime pie is punchy, sharp, sweet, and fresh, hence the wine has to match that. Every essential lime pie recipes concurs that a can of sweetened condensed milk is the king of active ingredients.

From there, they diverge. Some utilize more lime juice, some less. Secret lime pie is made with canned sweetened condensed milk, given that fresh milk was not a typical product in the Florida Keys prior to contemporary refrigerated distribution approaches.
A Key Lime Pie begins with a rough and sweet graham cracker crust, that is fulled of a creamy smooth lime flavored filling, and topped with great deals of whipped cream.

Ingredients

• 2 cups graham-cracker crumbs
• 8 big egg yolks
• 3/4 cup newly pressed Key lime juice
• 8 tablespoons (1 stick) saltless butter, melted and cooled
• 1/4 cup sugar
• 2 cups sweetened condensed milk, from 2 (14-ounce) cans
• 2 tablespoons grated Key lime zest

Methods

1. Heat oven to 375° F.
2. Incorporate graham-cracker crumbs, butter, and sugar in a medium bowl, mix well.
3. Press into a 9-1/2-inch deep-dish pie plate, and bake up until gently browned, about 12 minutes.
4. Get rid of from oven, and transfer to a cake rack up until totally cooled.
5. Lower oven to 325° F.
6. In a medium bowl, gently blend together condensed milk and egg yolks.
7. Include Key lime juice and zest and mix up until smooth.
8. Pour into the ready, cooled crust to the leading edge.
9. If required, shake to even.
10. Return pie to oven, and bake till the center is set however still quivers when the pan is nudged, 15 to 17 minutes.
11. Let cool totally on a cake rack.
12. Chill prior to serving, making use of the freezer to quick-chill for 10-15 minutes if in a rush.
13. Garnish with whipped cream (about 2 cups liquid).