CLASSIC KEY LIME PIE
Fixings
For the graham wafer outside layer:
- 1 and ½ cups (180 grams) graham wafer morsels, 11-12 full sheets of graham wafers
- ⅓ cup (65 grams) granulated sugar
- 5 tablespoons (70 grams) unsalted spread, softened and somewhat cooled
For the key lime pie filling:
- 1 cup (240 ml) key lime juice
- 2 (14-ounce) jars improved dense milk
- 5 huge egg yolks
Besting:
- Whipped besting or custom made whipped cream
Directions
To make the graham wafer outside:
Preheat stove to 350°F.Cream-cheese-frosting.
Consolidate the graham wafer pieces and sugar in a blending bowl and blend until very much joined. Add the dissolved spread and mix until completely consolidated and each of the scraps are soaked.
Scoop the combination into a 9-9.5 inch pie plate and solidly press it down into an even layer on the base and up around the sides of the dish.
Heat at 350°F for 10 minutes. Eliminate from the broiler and put away to cool for 10 minutes while you make the filling.
Keep broiler temperature at 350°F.
To make the key lime pie filling:
Join the key lime juice, improved dense milk, and egg yolks in an enormous blending bowl and race until completely consolidated.
Empty the filling into the somewhat cooled graham saltine outside and spread it around into one even layer.
Prepare at 350°F for 18-22 minutes or until the highest point of the pie is set, the pie will in any case be jiggly.
Eliminate from the broiler and move to a wire rack to cool for 2 hours. Move to the fridge to chill for no less than 6 hours or short-term. When chilled, top with whipped cream, serve and appreciate! Cool!
Messy rigatoni-with-potatoes
Exemplary KEY LIME PIE VIDEO
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