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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, key lime pie (cook's illustrated). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Key Lime Pie (Cook's Illustrated) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Key Lime Pie (Cook's Illustrated) is something which I have loved my entire life.

We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. This Key Lime Pie from Cook's Illustrated is a winter favorite. The crust is an easy, press-in-the-pan sort of thing made from crushed graham crackers, butter, and sugar.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Take Lime Filling
  2. Prepare 4 tsp lime zest, grated
  3. Take 1/2 cup lime juice (3 or 4 limes)
  4. Make ready 4 egg yolks (large)
  5. Get 14 oz sweetened condensed milk (1 can)
  6. Get Graham Cracker Crust
  7. Make ready 11 graham crackers, processed to fine crumbs (1 1/4 c)
  8. Prepare 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. Make ready 1/4 cup confectioners' sugar
  13. Get 1/2 lime, sliced paper thin and dipped in suger (optional)

You can find it the produce area in most grocery stores. It makes this pie even easier to. This Key Lime Pie from Cook's Illustrated is a winter favorite. The crust is an easy, press-in-the-pan sort of thing made from crushed graham crackers, butter, and sugar.

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.

Key lime pie is one of those sweet indulgences that you probably shouldn't eat on a daily basis. While "Frozen Key Lime Pie" exists, that's actually a different recipe. We do not recommend Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford. Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients.

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