For the graham cracker crust: Preheat the oven to 350 F. Butter a 9 inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. ( If you dont have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with the rolling pin) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crush until set and golden 8 minutes. set aside on a wire rack, leave the oven on. For filling: Meanwhile, in a electric mixer beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick 3 to 4 minutes longer. Lower the mixer spped and slowly add the lime juice, mixing just until combined; no longer. Pour the mixture into the crush. Bake for 10 minutes, or until filling has just set. Cool on the wire rack, then refrigerate. freeze for 15 to 20 minutes before serving. Posted to JEWISH-FOOD digest Volume 98 #026 by BNLImp
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 122 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 629.3mg||194 %|
|Sodium 24.5mg||1 %|
|Potassium 56.1mg||1 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 26.6g|
|Protein 8.1g||12 %|
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Calories per serving: 257
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