Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won�t affect flavor or succulence, but a hard or shriveled skin will. You�ll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier.
1. Heat oven to 375?. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
2. Lower oven to 325?. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.
3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
This is my favorite Key Lime Pie recipe. Use real Key Lime Juice for best results.
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|Serving Size: 1 pie (2948g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5839 (60%)|
|Amt Per Serving||% DV|
|Total Fat 648.8g||865 %|
|Saturated Fat 275.2g||1376 %|
|Monounsaturated Fat 255.3g|
|Polyunsanturated Fat 88.4g|
|Cholesterol 20748.4mg||6384 %|
|Sodium 3586.7mg||124 %|
|Potassium 4568.7mg||120 %|
|Total Carbohydrate 682g||201 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 672.1g|
|Protein 329.3g||470 %|
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Calories per serving: 9798
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