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Name: Florida Key Lime Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 5 Large eggs yolks; 1/2 c Lime juice freshly squeezed; 1 Small lime sliced, optional; 1 1/4 c Graham cracker crumbs; 2 tb Sugar; 2 tb Lime peel coarsely grated; 1/3 c Butter melted; 1/8 ts Salt; 2 1/2 c Heavy cream; 1/3 c Sugar

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INGREDIENTS

Crust
5 Large eggs yolks
1/2 c Lime juice ; freshly squeezed
1 Small lime ; sliced, optional
1 1/4 c Graham cracker crumbs
2 tb Sugar
2 tb Lime peel ; coarsely grated
1/3 c Butter ; melted
FILLING
1/8 ts Salt
2 1/2 c Heavy cream
1/3 c Sugar

Servings

INSTRUCTIONS

Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.Makes 8 servings.

NOTES

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Florida Key Lime Pie

Crust
5 Large eggs yolks
1/2 c Lime juice freshly squeezed
1 Small lime sliced, optional
1 1/4 c Graham cracker crumbs
2 tb Sugar
2 tb Lime peel coarsely grated
1/3 c Butter melted
 FILLING
1/8 ts Salt
2 1/2 c Heavy cream
1/3 c Sugar

Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham  cracker crumbs and 2 tbsp. sugar;stir in butter until blended.   Press mixture firmly and evenly over bottom and sides of pie plate; bake  10 minutes until browned.Cool completely on wire rack.   Prepare filling: In top of double boiler using wire whisk,beat egg  yolks,lime juice,1/3 cup sugar and salt until well blended.Set over  simmering water;cook about 5 minutes,stirring constantly until mixture is  thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp.  grated lime peel.Refrigerate mixture about 45 minutes until  cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream  until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled  lime mixture into remaining cream.Spoon filling into prepared  crust;refrigerate at least 2 hours until set.   To serve: Spoon remaining whipped cream decoratively over top of pie;  sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if  desired.Makes 8 servings.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 8

Calories: 424
Calories from Fat: 230 (54%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 1.3g
Cholesterol 202.2mg		62 %
Sodium 161.3mg		6 %
Potassium 93.3mg		2 %
Total Carbohydrate 47.9g		14 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 47.1g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 424

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