KEY LIME PIE
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.