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KEY LIME PIE |
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INGREDIENTS |
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1 1/2 cups 1/2 cup 4 tablespoons (1/2 stick) 2 (14-ounce) cans 1 cup 2 1 tablespoon |
Graham cracker crumbs Granulated sugar Butter, melted Condensed milk Key lime or regular lime juice Whole eggs Lime zest, optional for garnish Sweetened whipped cream, optional for garnish |
Makes:
One 9" pie
Recommended Blodgett Equipment:
BCX Combi Oven
Preheat to: 350F on the hot air mode
Preheat the BCX-14 Combi Oven to 350 degrees F (use low fan speed for entire process)
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 10 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once pie has chilled and set up, top with sweetened whip cream and sprinkle the lime zest as a garnish.
Enjoy!