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Nutrition Facts

  • One serving:
  • 1 piece (calculated without whipped cream)
  • Calories:
  • 321
  • Fat:
  • 13 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 132 mg
  • Sodium:
  • 259 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

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.

SERVINGS

 4

CATEGORY

 Dessert

METHOD

 Baked

PREP

 20 min.

COOK

 10 min.

TOTAL

 30 min.

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, 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.

Printed from tasteofhome.com Oct 8, 2008

Copyright Reiman Media Group, Inc © 2008