For crust:
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
pinch of salt
For filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
zest of two Key limes
1/2 cup plus 2 tablespoons fresh-squeezed, strained Key lime juice
Make crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, butter and salt in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice, zest and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
pinch of salt
For filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
zest of two Key limes
1/2 cup plus 2 tablespoons fresh-squeezed, strained Key lime juice
Make crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, butter and salt in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice, zest and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
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