Easter Dessert – Key Lime Pie

Easy recipe for a light, tart dessert.  A certain Sue will say it’s her recipe, borrowed from a friend but actually, it’s right on the bottle.  Chef Rouler has improved it to his liking by doubling the filling for a thicker, richer pie.

Key Lime Pie

Graham Cracker Crust
9 graham cracker crushed                                                           
1.5 tsp. cinnamon
2 Tbsp. sugar
6 Tbsp. butter, melted
Combine in small bowl.  Spray pie dish with Pam.  Press graham cracker mixture into pie dish to make a crust.
                                        
 
Filling
2 (14 oz.) can sweetened condensed milk                                    
6 egg yolks
3 tsp. key lime zest
1 cup Key Lime juice (Nellie and Joe’s Famous Key West Lime Juice) or squeeze your own.
Whisk together above ingredients and pour mixture into pie crust.  Tap bottom of pan several times to release any air bubbles.
Bake at 350 for 20 minutes or until pie is set.  Cool completely on wire rack (about 1 hour). 
 
Topping
1 cup whipping cream
3 Tbsp. powdered sugar
Beat whipping cream at high speed with an electric mixer 2-3 minutes or until soft peaks form, gradually add in powdered sugar.  Spread whipped cream over entire pie as a second layer.  Garnish with a thin slice of lime cut in half (optional).  Chill at least 1 hour before serving.
 
 

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