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by Sarah Steimer

I didn't use key limes. And I have no clue what the difference would have been.

  • 1 1/4 cups graham-cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lime juice (about 5 limes)
  • 1 tablespoon lime zest

Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl and mix well. Press into a buttered 8-inch pie plate and bake at 375 degrees for 15 minutes, or until lightly browned. Let cool completely on a wire rack.

I made this pie twice in one week, in two different states.

In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. HINT: You’ll get more lime juice if you roll your limes on a counter before slicin’ and squeezing. It basically loosens the fruit. Pour the mixture into the prepared, cooled crust.

Lower oven to 325 and and bake the pie approximately 15 to 17 minutes, until the center is set but still quivers (ew, Martha Stewart) when the pan is nudged.

Let cool and chill in the refrigerator before serving.

Recipe: Martha Stewart

Photos: Sarah Steimer

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