Recipe of Speedy Key Lime Pie (Cook's Illustrated)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, key lime pie (cook's illustrated). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Key Lime Pie (Cook's Illustrated) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Key Lime Pie (Cook's Illustrated) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Key Lime Pie (Cook's Illustrated):

1. Prepare Lime Filling
2. Get lime zest, grated
3. Get lime juice (3 or 4 limes)
4. Get egg yolks (large)
5. Take sweetened condensed milk (1 can)
6. Get Graham Cracker Crust
7. Take graham crackers, processed to fine crumbs (1 1/4 c)
8. Take granulated sugar
9. Prepare unsalted butter, melted
10. Take Whipped Cream Topping
11. Take heavy cream
12. Get confectioners' sugar
13. Make ready lime, sliced paper thin and dipped in suger (optional)

Steps 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.

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