Lyons Family Cookbook

Key Lime Pie

CRUST

1 1/4

cups

graham cracker crumbs

...(about eleven 5 x 2 1/2" crackers)

1/4

cup

sugar

1/3

cup

unsalted butter (5 T + 1 tsp.), melted

FILLING

Yolks from 4 large eggs

1

can

(14 oz) sweetened condensed milk

1/2

cup

fresh or bottled Key Lime juice

TOPPING

1

cup

heavy whipping cream

1/4

cup

confectioner's sugar

Garnish: thin slices lime

1

Heat oven to 350°.

2

CRUST: Mix cracker crumbs, sugar and melted butter in a small bowl until crumbs are evenly moistened. Press mixture evenly over bottom and up sides of a 9" pie plate. Bake in center of oven 8 minutes. Place on a wire rack to cool completely.

3

FILLING: Beat egg yolks in a medium bowl with electric mixer on medium speed until pale. Beat in condensed milk and lime juice until well-blended. Pour into crust. Bake in center of oven 25 to 30 minutes until filling is set. Cool pie on a wire rack, then refrigerate at least 4 hours until cold.

4

TOPPING: Shortly before serving, beat cream with confectioner's sugar until stiff peaks form when beaters are lifted. Spread on pie, then create swirls using a rubber spatula, or use a pastry bag to pipe cream.

5

Garnish with lime slices. Refrigerate until ready to serve.

Used 16 walnut size Key Limes to make 1/2 cup of juice. This was 1/2 of a 1 pound bag of Key Limes.