Key Lime Angel Pie
Ingredients
Key Lime Pie Filing
- 3 egg yolks
- 1 can 14 oz. sweetened condensed milk
- 1/2 cup fresh Key lime juice
- 1-1/2 tsp. freshly grated Key lime peel
- 1 baked graham cracker pie crust homemade - see below - or store-bought
- Whipped Cream for serving
Graham Cracker Pie Crust
- 1 ½ cups finely crushed regular or cinnamon graham crackers 24 squares
- 1/3 cup butter melted
- 3 tablespoons sugar
- Medium bowl
- 9- inch glass pie plate
Instructions
Key Lime Filling
- Beat egg yolks, milk, lime juice and lime peel in heavy medium saucepan until blended.
- Cook over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes.
- Do not allow to boil.
- Remove from heat immediately.
- Cool quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling.
- Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.
- Refrigerate until thoroughly chilled, at least 1 hour.
- Spread lime custard evenly in graham cracker pie shell, full cooled.
- Top with whipped cream before serving.
Graham Cracker Pie Crust
- Heat oven to 350°F.
- In medium bowl, stir all ingredients until well mixed.
- Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired.
- Press remaining mixture firmly and evenly against bottom and side of pie plate.
- Bake about 10 minutes or until light brown; cool on cooling rack.
Notes
For a cookie crumb pie rust: Substitute 1 ½ cups finely crushed chocolate wafer cookies (24 cookies), vanilla wafer cookies (35 cookies) or gingersnaps (30 cookies) for the graham crackers. Decrease butter to ¼ cup; omit sugar.
Adapted from American Egg Board
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