Key Lime Pie
You will feel like you are in the sunshine of the Florida Keys! If you are unable to locate key limes, regular lime juice will do the trick.
- 1 1/4 cups graham cracker crumbs, crushed 300 mL
- 3 Tbsp canola oil 45 mL
- 5 large egg yolks
- 2 Tbsp canola oil 30 mL
- 1/2 cup granulated sugar 125 mL
- 1/3 cup fresh key lime juice 75 mL
- 2 Tbsp lime zest 30 mL
- 2 cups heavy cream 500 mL
- 1. Preheat oven to 350°F (180°C).
- 2. In a bowl, combine graham crackers and canola oil, press into 9-inch (22cm) pie pan, bake in preheated oven for 12 minutes or until slightly golden brown.
- 3. In a double boiler, combine egg yolks, canola oil, sugar and lime juice. Cook for 10 minutes over a simmering water bath on medium heat, whisking occasionally until thickened. Remove from heat and add lime zest. Chill this mixture until it becomes thicker, about 20 minutes.
- 4. Whip cream to soft peaks. Fold about 3/4 of the cream into firmed lime mixture. Pour this into the pre-baked pie crust.
- 5. Chill until firm, about 30 minutes. Top with remainder cream.
|Total Fat||35 g|
|Saturated Fat||16 g|
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