Key Lime Pie (Cook's Illustrated)
Key Lime Pie (Cook's Illustrated)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, key lime pie (cook's illustrated). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. This Key Lime Pie from Cook's Illustrated is a winter favorite. The crust is an easy, press-in-the-pan sort of thing made from crushed graham crackers, butter, and sugar.

Key Lime Pie (Cook's Illustrated) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Key Lime Pie (Cook's Illustrated) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Key Lime Pie (Cook's Illustrated):
  1. Make ready Lime Filling
  2. Make ready 4 tsp lime zest, grated
  3. Make ready 1/2 cup lime juice (3 or 4 limes)
  4. Take 4 egg yolks (large)
  5. Take 14 oz sweetened condensed milk (1 can)
  6. Get Graham Cracker Crust
  7. Take 11 graham crackers, processed to fine crumbs (1 1/4 c)
  8. Get 3 tbsp granulated sugar
  9. Prepare 5 tbsp unsalted butter, melted
  10. Make ready Whipped Cream Topping
  11. Get 3/4 cup heavy cream
  12. Prepare 1/4 cup confectioners' sugar
  13. Make ready 1/2 lime, sliced paper thin and dipped in suger (optional)

I rarely see any variation in recipes- it's typically the can of sweetened condensed milk, your bottled lime juice, maybe some eggs. Then I came across this one from Cook's Country. Lime and egg DO NOT MIX ALONE. The citric acid will "cook" the eggs.

Instructions to make Key Lime Pie (Cook's Illustrated):
  1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
  2. For the crust: Adjust oven rack to center position and heat oven to 325°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.
  3. 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 warp laid directly on filling and refrigerated up to 1 day).
  4. For the 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.

After reading the recipe and several of the reviews, I made an adjustment of my own that turned out great.. We are big key lime pie fans and used authentic key lime. Key Lime Pie From the Episode Diner Pies. Those cream-topped pies in the revolving case at the diner always look better than they taste. Chocolate cream pie can be thick and stodgy if too much.

So that’s going to wrap this up for this special food key lime pie (cook's illustrated) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!