KEY LIME CHEESE PIE
I looked at various recipes for Key Lime Pie and came up with my own version. I'm sure others have made this, but I could not find a recipe I like. I made my own crust out of plain Marias. I prebaked the crust a little too long. It's not quite as dark as it shows in the photos, just a little darker than I like.
Cracker Crust oven @ 350
1 3/4 - 2 Cups crackers (graham or any cookie that has a cracker-like consistency)
3 Tablespoons brown sugar
1/2 Cup melted butter
Crush the crackers in a a food processor. Push the crackers down after a few pulses to make sure all are crushed. Combine brown sugar with melted butter. Pour slowly into running processor. Turn off as soon as crumbs begin to clump.
Place crumbs in pie plate and distribute evenly and press down firmly. Make a nice rim for the top of the crust.
Bake for about 5 -7 minutes.
Let crust cool. It will firm up as it cools.
Key Lime Cheese Pie oven @ 350
8 oz. soft cream cheese
1 can sweetened condensed milk
4 egg yolks
3/4 Cup lime juice
1 tsp. grated lime zest
Beat cheese until smooth and fluffy. Add condensed milk, beat until well blended and foamy. Add egg yolks, 1 at a time, beating each until well blended. Add lime juice and zest, beat until blended and slightly foamy.
Pour into prepared pie shell. Bake 20 minutes. I turn it after 10 minutes, but that depends on your oven.
Remove from oven. Cool for 10 minutes or more, then place in refrigerator until cold and set, at least 4 hours.
This can be made with prepared lime juice but it will not have as much lime zing.
For serving you can gussie it up with lime curls and whipped cream, but we eat it plain and drink a mimosa with it.
Thanks for stopping by............*s*