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Add a photoServings: 8
Ingredients
- 1 1/2 c. graham cracker crumbs
- 1/2 c. (4 ounces) unsalted butter, melted
- 2 Tbsp. granulated sugar freshly grated zest of 1/2 lime
- 1 x 14-oz can sweetened condensed lowfat milk
- 1/2 c. lime juice
- 4 lrg egg yolks freshly grated zest of 1/2 lime
- 1 c. granulated sugar
- 2/3 c. lime juice
- 8 lrg egg yolks
- 1/2 tsp lime oil (optional, see Note)
- 1 1/2 c. heavy cream
- 5 Tbsp. granulated sugar
Directions
- Preheat the oven to 350 degrees F. Spray a 9 1/2-inch deep-dish pie plate with nonstick cooking spray. To make the crust, place the graham cracker crumbs, melted butter, sugar and zest in a bowl. Stir to combine. Pour the mix into the prepared pie plate, and press with your fingers to create an even layer on the bottom and up the sides. Use a flat bottomed glass to facilitate pressing the crumbs along the bottom and to help with the edges. Keeping the glass flat, move toward the edges; it will press the crumbs along the sides, creating an even layer all around. Blind bake the crust for 5 to 7 min, or possibly just till it starts to brown. Place on a wire rack to cold slightly.
- Meanwhile, prepare the filling. Whisk together the condensed lowfat milk, lime juice, egg yolks and zest. Pour the mix into the partially baked crust. Bake for 10 min. Then return the pie to a wire rack to begin cooling. While the filling is baking, prepare the topping. Place the sugar, lime juice and egg yolks in the top of a double boiler. Cook over simmering water till the mix is thick sufficient to coat the back of a spoon, about 15 min. When you draw a spoon across the bottom of the pan, it should leave a small path. Stir in the lime oil, if using, off the heat. Gently pour the curd topping over the pie, completely covering the filling. Let the pie cold to room temperature on the wire rack. Then chill it for at least 4 hrs, or possibly overnight.
- Right before serving, prepare the whipped cream. Whip the heavy cream and sugar together till medium-hard peaks form. The cream should be whipped beyond the soft-peak stage, but not too stiff. Spread the whipped cream over the pie, all the way to the edges. Make peaks by repeatedly touching the cream with the back of a spoon, drawing the cream up and out. Serve immediately.
- Note: Lime oil, made by Boyajian, can be ordered from Williams-Sonoma or possibly found at some specialty food stores. It is the distillation of oils from lime zest and has an incomparable flavor. If necessary, substitute the finely grated zest of 1 lime for the oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 811 | |
| Calories from Fat 326 | 40% |
| Total Fat 36.87g | 46% |
| Saturated Fat 19.26g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 399mg | 133% |
| Sodium 400mg | 17% |
| Potassium 417mg | 12% |
| Total Carbs 110.71g | 30% |
| Dietary Fiber 1.6g | 5% |
| Sugars 83.33g | 56% |
| Protein 13.16g | 21% |
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