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Key Lime Pie

Our Test Kitchen created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find key lime juice, regular lime juice works just fine.

4 ServingsPrep: 30 min. + chilling

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 egg yolks, beaten
2 tablespoons key lime juice
1 teaspoon butter
1/2 teaspoon grated lime peel
Whipped cream, optional

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom and up the sides of a 7-in. pie plate coated
with cooking spray. Bake at 325° for 8-10 minutes or until
lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, flour, cornstarch and salt;
gradually stir in water and food coloring if desired. Cook and stir
over medium heat until thickened. Remove from the heat. Stir a small
amount of hot filling into egg yolks; return all to the pan,

2 of 2

Key Lime Pie (continued)

Directions (continued)

stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in lime juice, butter and
lime peel.
Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours.
Garnish with whipped cream if desired. Refrigerate leftovers. Yield:
4 servings.

Nutrition Facts: 1 piece (calculated without whipped cream) equals 321 calories, 13 g fat (7 g saturated fat), 132 mg cholesterol, 259 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.