Key Lime Pie for Two

Key Lime Pie for Two

From ATK Cooking for Two 2011 Best Of Supplement

Ingredients:

For the Filling:

• 2 large egg yolks
• 2 teas grated lime zest
• 1/4 cup fresh lime juice
• 2/3 cup sweetened condensed milk

For the Crust:

• 4 whole graham crackers, broken into 1-inch pieces
• 2 tbs unsalted butter, melted and cooled
• 4 teas granulated sugar

For the Topping:

• 1/4 cup heavy cream, chilled
• 2 teas confectiners’ sugar
• 1/8 teas vanilla extract

Preparation:

For the filling: Whisk egg yolks and lime zest together in a medium bowl until the mixture has a light green tint, about 1 minute. Whisk in the condensed milk until smooth, about 1 minute more. Then whisk in lime juice until combined. Cover mixture and set aside at room temperature until thickened, about 30 minutes.

For the crust: Meanwhile, adjust oven rack to middle position and preheat oven to 325 degrees F. Process graham cracker pieces in food processor to fine, even crumbs, about 30 seconds. Sprinkle butter and granulated sugar over crumbs and pulse to incorporate. Sprinkle crumb mixture into 6-inch pie plate. Press the crumb mixture into an even layer on bottom and sides of plate.

Bake until crust is fragrant and slightly golden brown, 13-18 minutes. Transfer pie plate to wire rack; do not turn oven off. (Crust must still be warm when filling is added).

Pour thickened filling into warm pie crust. Bake pie until center is firm, but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool slightly on wire rack, about 1 hour, then cover loosely with plastic wrap and refrigerate until filling has set, about 3 hours.