Key Lime Pie (make night before)

So I had this ingenious thought that if your FAVORITE recipes were online then you wouldn't need to worry about dragging around your recipes with you on vacation. Ahh, this blog is heaven sent so I wanted to post my Key Lime Pie online.

I know you'll all love the cooking in the gourmet kitchen in the swimsuit. A classic! Not to mention listening to the sounds of the ocean in the background.

KEYLIME PIE:

(Cooks Illustrated, March/April ’97 pg. 23)

Pie
4 tsp. grated lime zest & ½ cup strained lime juice from 3-4 limes
4 large egg yolks
1 14-ounce can sweetened condensed milk

1 pre-made graham cracker crust (who likes
to make their own these days?)

Whipped Cream Topping
¾ cup heavy cream
¼ cup confectioners’ sugar
½ lime, sliced paper thin and dipped in Sugar (optional, for garnish)

INSTRUCTIONS:

Wisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk then lime juice; set aside at room temperature to thicken.

Pour lime filling into already made graham cracker crust

Bake 325 degrees for 15-17 minutes until center is set, yet wiggly when jiggled. Return pie to a wire rack to cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Personally I like to make the day before to chill overnight as I think it heightens the lime zippy flavor)

Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 T. at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling, or spread evenly with a rubber spatula.
Garnish with optional sugared lime slices and serve.