Key Lime Pie (Cook's Illustrated)

Steps Cook Recipes Key Lime Pie (Cook's Illustrated) using 13 ingredients and 4 steps

Key Lime Pie (Cook's Illustrated) - We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. This Key Lime Pie from Cook's Illustrated is a winter favorite. The crust is an easy, press-in-the-pan sort of thing made from crushed graham crackers, butter, and sugar. We think a great key lime pie is defined not just by the fragile balance of sweet and sour but also by its creamy, just-set filling. Authentic Key lime pie used to be a simple, no-cook dessert.

We develop an eggless refrigerator recipe as bright and custardy as the original.

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You can cook Key Lime Pie (Cook's Illustrated) using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients cook Key Lime Pie (Cook's Illustrated)

1. Prepare Lime Filling.
2. It's lime zest, grated.
3. It's lime juice (3 or 4 limes).
4. Prepare egg yolks (large).
5. You need sweetened condensed milk (1 can).
6. You need Graham Cracker Crust.
7. Prepare graham crackers, processed to fine crumbs (1 1/4 c).
8. You need granulated sugar.
9. You need unsalted butter, melted.
10. You need Whipped Cream Topping.
11. You need heavy cream.
12. It's confectioners' sugar.
13. It's lime, sliced paper thin and dipped in suger (optional).

Key Lime Pie (Cook's Illustrated) step by step

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken..
2. For the crust: Adjust oven rack to center position and heat oven to 325°F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes..
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed warp laid directly on filling and refrigerated up to 1 day)..
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve..

Key Lime Pie (Cook's Illustrated) - This particular Key Lime Pie recipe is on the label of Eagle Brand sweetened condensed milk. Realtime lime juice works, or try squeezing fresh limes it's even more tasty. I've always loved Key Lime Pie. I rarely see any variation in recipes- it's typically the can of sweetened condensed milk, your bottled lime juice, maybe some eggs. Then I came across this one from Cook's Country. It's a very simple recipe but there are a few extra steps in the process which send this over the top! Lime and egg DO NOT MIX ALONE. Thank you and good luck