Easiest Way to Prepare Perfect Key Lime Pie (Cook's Illustrated)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, key lime pie (cook's illustrated). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Key Lime Pie (Cook's Illustrated) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Key Lime Pie (Cook's Illustrated) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Key Lime Pie (Cook's Illustrated):

1. Make ready Lime Filling
2. Prepare 4 tsp lime zest, grated
3. Get 1/2 cup lime juice (3 or 4 limes)
4. Get 4 egg yolks (large)
5. Get 14 oz sweetened condensed milk (1 can)
6. Prepare Graham Cracker Crust
7. Take 11 graham crackers, processed to fine crumbs (1 1/4 c)
8. Take 3 tbsp granulated sugar
9. Make ready 5 tbsp unsalted butter, melted
10. Take Whipped Cream Topping
11. Get 3/4 cup heavy cream
12. Get 1/4 cup confectioners' sugar
13. Make ready 1/2 lime, sliced paper thin and dipped in suger (optional)

Steps to make Key Lime Pie (Cook's Illustrated):

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.

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