Key Lime Pie (Cook's Illustrated)
Key Lime Pie (Cook's Illustrated)

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, key lime pie (cook's illustrated). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Key Lime Pie (Cook's Illustrated) is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Key Lime Pie (Cook's Illustrated) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you cook that.

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