Steve's Authentic Key Lime Pie
- 8 ounces graham crackers, crushed
- 4 ounces butter, melted
- 1 cup canned sweetened condensed milk, chilled
- 4 egg yolks, cold
- 1/2 cup key lime juice, cold
- Whipped cream, for garnish
Preheat oven to 325 degrees F.
To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
To serve, slice the pie and serve with whipped cream or serve plain.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Steve Tarpin, Brooklyn, New York