Hello, I’m Elise. Today, I will show you a way to make key lime pie (cook’s illustrated) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Key Lime Pie (Cook’s Illustrated) Recipe
Key Lime Pie (Cook’s Illustrated) is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Key Lime Pie (Cook’s Illustrated) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook key lime pie (cook’s illustrated) using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Key Lime Pie (Cook’s Illustrated):
- Take Lime Filling
- Prepare 4 tsp lime zest, grated
- Get 1/2 cup lime juice (3 or 4 limes)
- Make ready 4 egg yolks (large)
- Prepare 14 oz sweetened condensed milk (1 can)
- Take Graham Cracker Crust
- Take 11 graham crackers, processed to fine crumbs (1 1/4 c)
- Get 3 tbsp granulated sugar
- Get 5 tbsp unsalted butter, melted
- Prepare Whipped Cream Topping
- Make ready 3/4 cup heavy cream
- Take 1/4 cup confectioners’ sugar
- Take 1/2 lime, sliced paper thin and dipped in suger (optional)
Steps to make Key Lime Pie (Cook’s Illustrated):
- 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.
- 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.
- 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).
- 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.
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