Key Lime Pie
Tidbits...the original recipe calls for condensed milk. This is a lighter version that is close in texture but is a bit more tangy.
Ingredients
- Key limes - 3 or 4 for zest and rounds
- Eggs - 4
- Lime Juice - 1 1/2 cups fresh squeezed
- Sugar - 1 cup
- Gelatin - Mixed with 1 -2 tsp. Water
- heavy cream - 1/4 cup
- Cornstarch - 1T
- Butter - 1/2 cup cut in small pieces
- Graham cracker crust
- McVities digestive cookies - 1 1/2 cups crumbs
- Butter - 6T
- Sugar - 1/4 cup
- Whipped cream - For decoration
- Filling
Instructions
- Make graham crust. Mix crumbs with sugar and melted butter. Press into ungreased pie pan and press down bottom and about 1 “ up sides. Bake empty crust in 375° F oven for 9 minutes. Remove and let cool.
- In a double boiler make lime curd with eggs, sugar, lime juice, cornstarch. Continue to mix constantly over med. heat until it reaches a pudding consistency then add butter a little at a time until it is melted. Remove from heat, add gelatin, cream and zest of 1 lime. Whisk until until well blended and smooth.
- Pour mixture into cool shell and refrigerate for at least 4 hours or until firm.
- Decorate pie with whipped cream, zest and lime rounds.
