PECAN KEY LIME PIE

PECAN KEY LIME PIE

Table of Contents: PIES & PASTRIES

Fabulous, delicate, rich pie!

Timesaving Tip - Before beginning, watch my quick video on “egg separation”. “Click” on “VIDEOS” listed at the top of my HomePage.  Pretty amazing, huh?

½ cup pecans, plus extra for garnish

1 (9”) prepared graham cracker piecrust

1 tsp. key lime zest, plus extra for garnish

5 egg yolks

1 (14-oz.) can sweetened condensed milk

½ cup Key Lime juice

1 cup heavy whipping cream

3 T. confectioners’ sugar

Chop the pecans and sprinkle over the bottom of the piecrust.

Preheat the oven to 350 degrees.   Grate the Key Limes to produce the 1 tsp. of zest plus some extra for garnish.

In a bowl, beat the egg yolks very well, and then beat in the sweetened condensed milk until blended.  Add the Key Lime juice and the zest.  Beat well again to blend all ingredients.

Pour the pie mixture into the unbaked graham cracker piecrust.  Bake in the preheated oven for 15 minutes.  Remove the pie from the oven and place on a wire rack to cool completely.

Cooking Tip:

To get the most volume when whipping cream, have the cream stored in the coldest part of the refrigerator and keep it refrigerated until just before using.  Briefly chill the electric mixer bowl and the beaters in the freezer just prior to beating the heavy cream.

Whip the cream; then sweeten with the confectioners’ sugar.  When the pie is cool, top with the whipped cream and sprinkle with additional chopped pecans and zest to garnish.  Refrigerate before serving.

Makes: 6 to 8 slices.