Recipe: Delicious Key Lime Pie (Cook's Illustrated)

Key Lime Pie (Cook's Illustrated). We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. This Key Lime Pie from Cook's Illustrated is a winter favorite. This was the first key lime pie I've ever made, and it turned out fantastic!

Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. I have made it and it is wonderful. The Best Key Lime Pie recipe EVER! You can cook Key Lime Pie (Cook's Illustrated) using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Key Lime Pie (Cook's Illustrated)

1. Prepare of Lime Filling.
2. It's 4 tsp of lime zest, grated.
3. Prepare 1/2 cup of lime juice (3 or 4 limes).
4. It's 4 of egg yolks (large).
5. You need 14 oz of sweetened condensed milk (1 can).
6. Prepare of Graham Cracker Crust.
7. Prepare 11 of graham crackers, processed to fine crumbs (1 1/4 c).
8. It's 3 tbsp of granulated sugar.
9. It's 5 tbsp of unsalted butter, melted.
10. It's of Whipped Cream Topping.
11. It's 3/4 cup of heavy cream.
12. Prepare 1/4 cup of confectioners' sugar.
13. It's 1/2 of lime, sliced paper thin and dipped in suger (optional).

You won't be able to stop at just one slice! Confession, I used regular limes too! This is an easy key lime pie recipe, after all 🙂 I used key lime juice. You can find it the produce area in most grocery stores.

Key Lime Pie (Cook's Illustrated) step by step

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken..
2. For the crust: Adjust oven rack to center position and heat oven to 325°F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes..
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed warp laid directly on filling and refrigerated up to 1 day)..
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve..

It makes this pie even easier to. This fresh, tart, authentic key lime pie recipe is the same one you'll remember from when you were a kid, and it's a breeze to make — all you need are a few ingredients to blend together! This Key Lime Pie from Cook's Illustrated is a winter favorite. Easy to make and incredibly flavorful! Perfectly tart and tangy and sweet.