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Best key lime pie crust recipe

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Best key lime pie crust recipe
Ingredients
  • Graham Cracker Crust:
  • 1/3 of the 1-pound box graham crackers
  • 5 tablespoons melted unsalted butter
  • 1/3 cup sugar
  • Filling:
  • 3 egg yolks
  • 2 teaspoons lime zest
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup freshly squeezed Key lime juice, or commercially made
  • Topping:
  • 1 cup heavy or whipping cream chilled
  • two tablespoons confectioners' sugar
  • For that graham cracker crust:
Directions

Preheat the oven to 350 levels F.

Split up the graham crackers devote a mixer and tactic to crumbs. Without having a mixer. put the crackers inside a large plastic bag seal after which crush the crackers having a moving pin. Add some melted butter and sugar and pulse or stir until combined. Press the mix in to the bottom and side of the cake pan. developing a neat border round the edge. Bake the crust until set and golden, 8 minutes. Put aside on the wire rack leave the oven on.

For that filling:

Meanwhile, within an electric mixer using the wire whisk attachment, beat the egg yolks and lime zest at high-speed until very fluffy, about a few minutes. Progressively add some condensed milk and then beat until thick, three or four minutes longer. Lower the mixer speed and gradually add some lime juice, mixing just until combined, no more. Pour the mix in to the crust. Bake for ten minutes, or before the filling just set. Awesome on the wire rack, then refrigerate. Freeze for 15-20 minutes before serving.

For that topping:

Whip the cream and also the confectioners' sugar until nearly stiff. Cut the cake into wedges and serve cold, topping each wedge having a large dollop of whipped cream .

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