| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Wax paper-wrapped package graham crackers; (1/3 0f a 1 pound box) or 1 cup plus 2 1/2 tbspoon graham cracker crumbs |
| 5 |
|
Tbspoons melted unsalted butter |
| 1/3 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 2 |
|
Limes; Grated zest of, (about 1 1/2 teaspoon) |
| 1 |
cn |
(14 oz) sweetened condensed milk |
| 2/3 |
c |
Fresly squeezed lime juice; (if you can get key limes, use them, other wise use regular limes) |
INSTRUCTIONS
CRUST
FILLING
For the graham cracker crust:
Preheat the oven to 350 F. Butter a 9 inch pie pan. Break up the graham
crackers; place in a food processor and process to crumbs. ( If you don't
have a food processor, place the crackers in a large plastic bag; seal and
then crush the crackers with the rolling pin) Add the melted butter and
sugar and pulse or stir until combined. Press the mixture into the bottom
and sides of the pie pan, forming a neat border around the edge. Bake the
crush until set and golden 8 minutes. set aside on a wire rack, leave the
oven on.
For filling:
Meanwhile, in a electric mixer beat the egg yolks and lime zest at high
speed until very fluffy, about 5 minutes. Gradually add the condensed milk
and continue to beat until thick 3 to 4 minutes longer. Lower the mixer
spped and slowly add the lime juice, mixing just until combined; no longer.
Pour the mixture into the crush. Bake for 10 minutes, or until filling has
just set. Cool on the wire rack, then refrigerate. freeze for 15 to 20
minutes before serving.
Posted to JEWISH-FOOD digest Volume 98 #026 by BNLImp <BNLImp@aol.com> on
Jan 13, 1998
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