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Key Lime Pie



KEY LIME PIE
Baker's Square Copycat Recipe

Crust
11 graham crackers, crushed (not cinnamon flavor)
5 tablespoons butter, melted

Filling
4 egg yolks (reserve whites for meringue, if desired)
1 Tablespoon fresh grated lime zest
1/2 cup FRESH lime juice (don't use bottled stuff)
1 (14 oz.) can Eagle Brand sweetened condensed milk

TO MAKE THE GRAHAM CRACKER CRUST: Mixed graham cracker crumbs with melted butter, pat into an 8 or 9 inch pan. Bake at 325 degrees F for 11-15 minutes. Remove from oven and set on rack to cool.

TO MAKE THE FILLING: Whisk lime zest and yolks together. Add the lime juice and milk and let the mixture stand for about 5 minutes. Pour into cooled graham cracker crust. Bake at 325 for 20 minutes. Chill overnight.

TO SERVE: Top with whipped cream, OR make

OPTIONAL MERINGUE: Make meringue from 4 leftover egg whites, bake pie for 7 minutes, remove from oven and spread meringue, then bake 20-25 more till meringue is browned.

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