KEY LIME PIE

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

prep 30 min­utes bake 5 min­utes at 375° F, 35 min­utes at 325° F cool 1 hour chill 2 hours

1 recipe Gra­ham Cracker Crust

36 Key limes or 4 medium Per­sian limes

3 egg yolks, lightly beaten

1 14- oz. can sweet­ened con­densed milk

11/2 cups heavy cream

2 drops green food col­or­ing (op­tional)

2 Tbsp. sugar

1 tsp. vanilla

1. Pre­pare Gra­ham Cracker Crust. Re­duce oven tem­per­a­ture to 325°F. Re­move 1/2 tsp. zest and squeeze 1/2 cup juice from limes.

2. For fill­ing, in a medium bowl com­bine egg yolks, sweet­ened con­densed milk, and lime zest. Whisk in lime juice un­til com­bined (mix­ture will thicken). Whisk in 1/2 cup of the cream and, if de­sired, the food col­or­ing. Trans­fer fill­ing to crust.

3. Bake 35 min­utes or un­til fill­ing reaches 160° F. Cool on a wire rack 1 hour. Cover and chill 2 to 24 hours. 4. Be­fore serv­ing, in a chilled bowl beat re­main­ing 1 cup cream, sugar, and vanilla with a mixer on medium to high un­til stiff peaks form (tips stand straight). Spoon or pipe onto pie. If de­sired, top with ad­di­tional lime. Makes 8 serv­ings.

gra­ham cracker crust Pre­heat oven to 375° F. Lightly coat a 9- inch pie plate with non­stick cook­ing spray. Melt 1/3 cup but­ter; stir in 1/4 cup sugar. Stir in 11/4 cups finely crushed gra­ham crack­ers; mix un­til crumbs are coated. Press crumbs into pie plate. Bake 5 min­utes. Cool com­pletely on wire rack.

each serv­ing 506 cal, 32 g fat ( 19 g sat. fat), 157 mg chol, 205 mg sodium, 50 g carb, 1 g fiber, 42 g sug­ars, 7 g pro.

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