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Key Lime Pie

Key Lime Pie

Southern Living NOVEMBER 2006

  • Yield: Makes 8 to 10 servings
  • Prep time:20 Minutes
  • Bake:27 Minutes
  • Chill:8 Hours

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sweetened flaked coconut
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 4 egg yolks
  • 1/2 cup Key lime juice
  • 1 (14-oz.) can sweetened condensed milk
  • 4 teaspoons grated lime rind
  • 1 1/2 cups whipping cream
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons dark rum (optional)
  • Garnish: Key lime halves and slices

Preparation

1. Stir together first 4 ingredients; firmly press on bottom and sides of a 9-inch pieplate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool.

3. Whisk egg yolks just until blended; whisk in lime juice. Add milk, whisking until blended. Stir in lime rind. Pour into prepared crust.

4. Bake at 350° for 12 to 15 minutes or until set. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours.

5. Beat cream until foamy; gradually add sugar, beating until soft peaks form. Gently stir in vanilla, and, if desired, rum. Spoon whipped cream on top of pie; garnish, if desired.

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Key Lime Pie recipe

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