Tony Claxton's Recipes
Key Lime Pie		    

I use regular (Persian) limes in this pie. They are cheaper, easier to find than key limes and taste very good in the pie. I guess it's not technically a 'Key Lime' Pie, but that's the name that people think of. It will take 3 or 4 limes to give you enough zest and juice. Optional garnishes include whipped cream made without vanilla, and paper thin slices of lime dipped in sugar. To keep a skin from forming, while in the refrigerator, you can lightly coat a piece of plastic wrap with spray oil and lay it on the filling. 11 graham crackers makes a thick crust.
This recipe makes 8 to 10 servings.

                                   

Ingredients
Filling

4 t - Lime Zest, grated
4 Large - Egg Yolks
14 oz can - Sweetened Condensed Milk
1/2 C - Lime juice, strained 		   
Crust

11 - Graham Crackers, full sized
3 T - Sugar, granulated
5 T - Butter, unsalted and melted


Instructions
  • For The Filling:
    • Whisk zest and yolks together in a medium bowl until yolks turn light green
    • Beat in condensed milk until well blended
    • Beat in lime juice until well blended
    • Set aside until crust is ready
  • For The Crust:
    • Heat oven to 325°F
    • Process graham crackers in food processor until fine crumbs form
    • Add sugar and process to mix
    • Add butter and process until well mixed
    • Put crust mixture in a 9" pie pan and spread crumbs evenly over the bottom and sides of pan, pressing firmly into place
    • Refrigerate crust 20 minutes
    • Bake until light brown and fragrant, about 15 minutes
    • Allow to cool for about 20 minutes on a rack
  • Pour filling into crust
  • Bake until set yet jiggly, about 15 minutes
  • Cool on rack to room temperature
  • Refrigerate pie for at least 3 hours and up to 1 day before serving

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