Key Lime Pie

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My favorite pie of all time is the Key Lime Pie at Rockaberry’s! Why? Because it makes my taste buds extremely happy, since it has mastered the perfect balance between tart and sweet! I love that it has a tart and creamy lime infused center that’s sandwiched between a delicious buttery graham cracker crust and a thick layer of sweet whipped cream. I never in a million years thought I could re-create anything close to Rockaberry’s Key Lime Pie until a friend told me how easy it was to make. I gave it a try and have been hooked ever since!

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I love the fresh lime flavour that comes from squeezing delicious ripe limes. The smell in the kitchen after making this pie is amazing! I like to use whipped cream as a garnish rather than using merengue leaving it bare, because it accomplishes that sweet and sour balance. I allow the pie to cool completely before I layer the whipped cream on, then I chill it for the 2 recommended hours before I dig in and enjoy!

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This pie is a big hit with everyone that tries it and I have to say its really close to being as good as my favorite Rockaberry version!

Key lime Pie

(Adapted from Martha Stewart)

9 to 10 graham crackers (each 2 1/2 by 5 inches)

1/4 cup (for the crust) and 1/2 cup sugar for the filling

4 tablespoons unsalted butter, melted

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice

4 large egg yolks

Pinch salt

1/4 tsp vanilla

1 1/2 cups whipping cream

3 Tbsp confectioner sugar

Directions:

1. Preheat oven to 350 degrees. Process graham crackers and 1/4 cup of sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

3. Cool completely at room temperature;

4. Pour 1 cup of whipping cream into a bowl add 2 Tbsp of confectioners sugar and whip until soft peaks form

5. Lather onto the pie, refrigerate until chilled; at least 2 hours then enjoy!

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