Luscious Lime Pie

  1. CRUST:
  2. 1. Preheat oven to 350F.
  3. 2. Combine graham cracker crumbs and sugar and stir in melted butter until the mixture comes together in an even crumbly texture.
  4. 3. Press into a 9-inch (23 cm) square fluted tart pan and bake for 8 minutes. Allow to cool completely.
  5. FILLING:
  6. 1. Preheat oven to 350F.
  7. 2. In the bowl of an electric mixer, beat yolks on medium-high speed until pale and fluffy, about 2 - 3 minutes.
  8. 3. Add condensed milk, lime zest, lime juice and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed.
  9. 4. Pour filling into cooled graham cracker crust. Bake until set, between 10 - 15 minutes.
  10. 5. Allow pie to cool. Once completely cooled, cover with plastic wrap and refrigerate until chilled, at least one hour, but overnight is best.
  11. CANDIED LIME:
  12. 1. In a 10-inch saute pan, bring sugar and water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer.
  13. 2. Add lime slices in a single layer, arranging them so they do not overlap.
  14. 3. Cook until the white pith is translucent, between 30 - 40 minutes, turning the slices two or three times during cooking.
  15. 4. Using a slotted spoon, transfer slices to a baking sheet lined with parchment paper to cool completely before using.
  16. 5. When ready to serve, garnish the pie with the candied lime slices.
  17. WHIPPED CREAM:
  18. 1. When ready to serve the pie, combine cream and icing sugar in an electric mixer and beat until soft peaks form. Serve the whipped cream on the side.

crust, graham cracker crumbs, ubc, unsalted butter, filling, egg yolks, milk, lime juice, salt, candied lime, sugar, water, whole limes, cream, whipping cream, icing sugar

Taken from tastykitchen.com/recipes/desserts/luscious-lime-pie/ (may not work)

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