Key Lime Pie from Vicki Delany

Everyone’s favourite! I know other cooks have given you recipes for key lime pie in the past, but this is the one I particularly like. 

And you can never have too many recipes for a good thing!

Ingredients

Crust 

1 1/4 cups (310 ml) graham cracker crumbs

1/4 cup (60 ml) unsalted butter, melted

2 tablespoons (30 ml) sugar

Filling

1 cup (250 ml) lime or key lime juice *

2 tablespoons (30 ml) cornstach

1 can 300 ml sweetened condensed milk  

Grated zest of 1 lime or Grated zest of 6 key limes

2 tablespoons (30 ml) 35% cream

2 eggs

*  I find one cup of lime juice too hard to squeeze out of real limes, so I used the bottled stuff

Whipped Cream

1 3/4 cups (430 ml) 35% cream

1/4 cup (60 ml) icing sugar 

Grated zest of 1 lime (optional)

Bottom of Form

Preparation

Crust

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside.

Filling

In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.

Whipped Cream

In a bowl, beat all the ingredients with an electric mixer until stiff peaks form.

Garnish the pie with the whipped cream. 

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