What could be better than a nice slice of Key Lime Pie? How about your own individual serving (or two), free from the clutches of your friends and family. This twist on traditional Key Lime Pie is a real crowd pleaser.
Makes 8 Servings
EQUIPMENT:
4 oz. Jars
Rimmed Cookie Sheet
Ice cream/cookie dough Scoops (or spoon/ladle)
Whisk
INGREDIENTS:
1 Cup Graham Crackers, smashed (about 6 crackers)
2 Tbsp Sugar
2 Tbsp Butter - Melted (salted or unsalted)
3 Egg Yolks
14 oz. Can Sweetened Condensed Milk
½ Cup Key Lime Juice
Whipped Cream
PREPARATION:
Preheat oven to 350° Fahrenheit.
Smash approximately 6 graham crackers to get 1 cup graham crumbs. My preferred method is to put the crackers in a plastic zipper bag and whack with a wooden spoon. (Alternatively, a few pulses in a food processor should do it.)
Add sugar and melted butter, and combine until the mixture resembles wet sand.
Press about a ½” into the bottom of a 4 oz. jar or ramekin. (Ice cream scoops are the perfect tool for this.)
Whisk egg yolks, sweetened condensed milk, and key lime juice until combined.
Spoon lime mixture into each jar.
Place jars on cookie sheet, and bake for 12-15 minutes. Be careful not to overbake or custard will be firm.
Remove from oven and cool. Refrigerate for 1 hour before serving.
Top with your favorite whipped cream.
NOTES:
If it is difficult to find key limes throughout the year, Nellie & Joe’s is an excellent substitution for this recipe. The custard for this recipe is the same as on the Nellie & Joe’s bottle. It’s that good!
This recipe can also be prepared in a 9" pie dish.
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