Key Lime Pie
- 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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