Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, key lime pie (cook's illustrated). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Bottled reconstituted lime juice, we found, gave the pie an "off" flavor. Add butter, stir with fork until blended.

Key Lime Pie (Cook's Illustrated) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Key Lime Pie (Cook's Illustrated) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Key Lime Pie (Cook's Illustrated):

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

We think a great key lime pie is defined not just by the fragile balance of sweet and sour but also by its creamy, just-set filling. We knew we had to be gentle in our slow-cooker "bake," so we used a water bath to cook the classic key lime. This Key Lime Pie from Cook's Illustrated is a winter favorite. The crust is an easy, press-in-the-pan sort of thing made from crushed graham crackers, butter, and sugar.

Steps to make Key Lime Pie (Cook's Illustrated):

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.

Authentic Key lime pie used to be a simple, no-cook dessert. But it contained raw eggs, a no-no in modern times. We develop an eggless refrigerator recipe as bright and custardy as the original. Just before serving, whip the cream to soft peaks, and spread it on top of the pie. While a homemade graham cracker crust recipe will taste the best, you can get away with using a store-bought graham cracker crust if you're short on time.

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