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Key Lime Pie
Yields: 1 9 1/2-inch springform pan 8 to 10 Servings
Ingredients
For Crust
3 cups chocolate cookie crumbs
1 cup sweetened coconut
1/2 tsp salt
3/4 cup unsalted butter
For Filling
3 oz tins condensed milk-85gm
12 oz pasteurized egg yolks (about 12 yolks)
1 1/2 cups fresh lime juice
1 1/2 tbsp lime zest
Method
Preheat oven to 375°F.
Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend until an even, crumbly texture. Press crust into an ungreased 9 1/2-inch springform pan.
Bake for 7 to 8 minutes, until coconut browns. Allow to cool.
For filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.
Top with zested blueberry sauce and candied lime slices (recipes follow).
For Crust
3 cups chocolate cookie crumbs
1 cup sweetened coconut
1/2 tsp salt
3/4 cup unsalted butter
For Filling
3 oz tins condensed milk-85gm
12 oz pasteurized egg yolks (about 12 yolks)
1 1/2 cups fresh lime juice
1 1/2 tbsp lime zest
Method
Preheat oven to 375°F.
Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend until an even, crumbly texture. Press crust into an ungreased 9 1/2-inch springform pan.
Bake for 7 to 8 minutes, until coconut browns. Allow to cool.
For filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.
Top with zested blueberry sauce and candied lime slices (recipes follow).
