Key Lime Pie
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 4 servings.
We 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. —Taste of Home Test Kitchen
Ingredients
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2/3 cup graham cracker crumbs
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2 tablespoons sugar
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3 tablespoons butter, melted
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FILLING:
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1/2 cup sugar
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2 tablespoons all-purpose flour
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1 tablespoon plus 1-1/2 teaspoons cornstarch
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1/8 teaspoon salt
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1 cup water
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1 drop green food coloring, optional
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2 large egg yolks, room temperature, beaten
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2 tablespoons Key lime juice
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1 teaspoon butter
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1/2 teaspoon grated lime zest
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Optional: Whipped cream, thinly sliced Key limes and additional grated lime zest
Directions
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1.
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.
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2.
In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. 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 zest.
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3.
Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.
Nutrition Facts
1 piece: 321 calories, 13g fat (7g saturated fat), 132mg cholesterol, 259mg sodium, 49g carbohydrate (33g sugars, 1g fiber), 3g protein.
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