Restaurant Recipes
Miss Mary Bobo's Key Lime Pie
Ingredients
Lime Filling
- 4 teaspoons grated lime zest
- 1/2 cup strained lime juice
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
Graham Cracker Crust
- 11 full Graham crackers, processed to fine crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Whipped Cream Topping
- 3/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 lime, sliced paper-thin and dipped in sugar
Instructions
Lime Filling
- Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes.
- Beat in sweetened condensed milk, then juice; set aside at room temperature to thicken.
Graham Cracker Crust
- Adjust oven rack to center position and heat oven to 325 degrees 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 plastic wrap
laid directly on filling and refrigerated up to 1 day.
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.
Attribution
Posted by GayleL at Recipe Goldmine - May 8, 2001.
Source: newschannel5.com - Lynne Tolley/Miss Mary Bobo's Friday, April 6, 2001