Key Lime Cream Pie
Key Lime Cream Pie recipe
Yield
8 servingsPrep
45 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
graham cracker pie crust
9 inch |
*
|
|
| 4 |
egg yolks
|
*
|
|
| ½ | cup |
key lime juice
|
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 2 | cups |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 4 | whole |
egg yolks
|
*
|
| 118 | ml |
key lime juice
|
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
sifted |
|
Directions
Bake pie shell or use a graham cracker crust if you prefer.
Beat yolks on medium speed until thick and lemon-colored.
Heat juice in a saucepan over medium heat until thoroughly heated.
Gradually stir about ¼ of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly.
Cook 2 minutes - stirring continually.
Remove from heat and cool.
Add sweetened condensed milk - stirring until mixture thickens.
Spoon filling into crust.
Refrigerate until thoroughly chilled.
Beat cream with electric mixer at high speed until foamy.
Add sugar, 1 tablespoon at a time until stiff peaks form.
Spoon whipped cream onto pie.
Refrigerate until serving time.
