Double Winner!! 2022 El Cajon Stake Pioneer Day Pie Contest
1987 Stake Pie Contest
Key Lime Pie
For crust - OR make it easy and buy the graham cracker crust! You can cheat here.
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
For filling - You can not cheat here, you do not have to use Key Limes but do not use pre -squeezed, this must be from real limes.
- 1 (14-ounce) can sweetened condensed milk - Carnation ONLY
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh Key Lime juice (8 - 10 Limes)
- 2 t grated lime peel, plus more for garnish
- 4 egg yolks, beaten until foamy
- 3/4 cup chilled heavy cream
- 1/2 cup powdered sugar
Make crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
In a large bowl whist yolks until fluffy. add in the condensed milk and whisk to combine well. Add juice and zest, using a wooden spoon or rubber spatula (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours.
Make topping:
Just before serving, beat cream and sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream and a twist of lime.
Submitted by Shauna Oakes
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
In a large bowl whist yolks until fluffy. add in the condensed milk and whisk to combine well. Add juice and zest, using a wooden spoon or rubber spatula (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours.
Make topping:
Just before serving, beat cream and sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream and a twist of lime.
Submitted by Shauna Oakes
No comments:
Post a Comment