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Key Lime Pie
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Source:
Brian Lagerstrom
Ingredients
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oz
ml
CRUST:
230g (2 1/2 cups) cinnamon graham crackers (abut 14 sheets)
25 g (3 tbsp) nonfat milk powder
30 g (2 1/2 tbsp) sugar
4 g ( 3/4 tsp) salt
65 g (4 1/2 tbsp) butter, unsalted
65 g (4 1/2 tbsp) heavy cream
pan spray or oil, for pie pan
FILLING:
7 egg yolks
75 g ( 1/3 cup) sour cream, full fat
396 g / 14 oz can sweetened condensed milk
120 g ( 1/2 cup) key lime juice, Joe & Nellie's brand
2 g ( 1/4 tsp) salt
WHIPPED CREAM TOPPING:
250 g (1 cup) heavy cream, cold
50 g ( 1/2 cup) powdered sugar
5 g ( 3/4 tsp) vanilla extract
pinch salt
lime zest
Instructions
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1.
Preheat oven to 375 F / 190C
2.
Melt the butter in a small saucepan
3.
In a food processor, combine the graham crackers, milk powder, sugar and salt. Pulse until the crackers have become a fine powder. Stream in cream and butter and pulse until just combined.
4.
Pour the crust into an oiled, 9 inch, glass pie dish and evenly spread it out. Using the bottom of a cup container, start in the middle and compress the dough, working your way out to the edges.
5.
Bake the crust at 375 F for 12 minutes.
6.
While the crust is baking, combine custard ingredients in a bowl and whisk to combine. Let sit for 20-30 minutes.
7.
Pour the custard into the pie crust and bake at 325 F/160C for 16-19 minutes, or until the edges of the pie have set and the middle jiggles slightly
8.
Let the pie cool to room temperature and then place in the refrigerator and let it cool overnight.
9.
Finish by microplaining lime zest on top and serve
10.
Visit
https://www.brianlagerstrom.com/recipes/key-lime-pie
for a more detailed recipe.
