RECIPE AND PHOTO SUBMITTED BY Sybil Davis
AMERICA’S TEST KITCHENS KEY LIME PIE
Filling:
4 large egg yolks.
4 t. grated lime zest.
1 14oz can sweetened condensed milk.
1 t. vanilla extract
1/2 c fresh lime juice. (5 Limes).
whisk the yolks and zest, vanilla together in a glass of plastic or stainless steel bowl until the mixture has a light green tint, about 2 minutes.
Whisk in the milk until smooth, then whisk in the lime juice. Cover the mixture, then set aside until thickened, about 30minutes.
Next make the Graham cracker crust:
1 1/4 cups graham cracker crumbs.
8 Tb. unsalted butter, melted.
1 t. vanilla.
2 Tb. sugar.
Toss the ingredients together and put into a 9″ pie pan. press until it is formed. bake 15-20 minutes.
Once the crust is done now add the filling to the warm crust.
Bake at 325* for 15-20 min.
Cool on wire rack. Refrigerate for 3 hours.
Add fresh whipped cream when the pie is chilled.
This is how it looks after baking for 20 minutes. Then cool and pipe on the fresh whipped cream or you can use whatever whipped topping you wish. I just love the fresh whipped topping.
this is what the finished mini tarts look like. I put them in a box and sent them over to a friend.
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