Key Lime Chess Pie
May 18, 2013 17:20:57 GMT -5
Post by PrisonerOfHope on May 18, 2013 17:20:57 GMT -5
Key Lime Chess Pie
Crust-
1 1/4 cups graham cracker crumbs
1/3 cup plus 1 tablespoon flour
1/3 cup plus 1 tablespoon powdered sugar
11 teaspoons unsalted butter, melted
8 eggs (yes, 8)
4 cups sugar
1/2 cup milk or cream
1/2 cup Key Lime juice
2 tablespoons flour
2 tablespoons cornmeal
juice and zest of one lime
6 tablespoons unsalted butter, melted
To make the crust, preheat oven to 350 degrees then combine all the crust ingredients and pat into the bottom of a deep dish large pie pan or a 9 inch pan and a couple of ramekins. (A 9 X 13 pan should also work.)
Place the pan in the 350 degree oven and bake for 7 minutes, then set aside to cool.
For the filling, In a large bowl, combine the eggs, sugar, milk (or cream) and key lime juice. Whisk until well combined.
Add the flour, cornmeal, lime juice and zest and butter. Stir to combine.
Pour into the pie shell and bake at 350 until the top is golden brown and the only the very center of the pie is jiggly. The edges and halfway through should look and feel set not liquidy.
Crust-
1 1/4 cups graham cracker crumbs
1/3 cup plus 1 tablespoon flour
1/3 cup plus 1 tablespoon powdered sugar
11 teaspoons unsalted butter, melted
8 eggs (yes, 8)
4 cups sugar
1/2 cup milk or cream
1/2 cup Key Lime juice
2 tablespoons flour
2 tablespoons cornmeal
juice and zest of one lime
6 tablespoons unsalted butter, melted
To make the crust, preheat oven to 350 degrees then combine all the crust ingredients and pat into the bottom of a deep dish large pie pan or a 9 inch pan and a couple of ramekins. (A 9 X 13 pan should also work.)
Place the pan in the 350 degree oven and bake for 7 minutes, then set aside to cool.
For the filling, In a large bowl, combine the eggs, sugar, milk (or cream) and key lime juice. Whisk until well combined.
Add the flour, cornmeal, lime juice and zest and butter. Stir to combine.
Pour into the pie shell and bake at 350 until the top is golden brown and the only the very center of the pie is jiggly. The edges and halfway through should look and feel set not liquidy.
