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13 ingredients, 4 steps, cooking Key Lime Pie (Cook's Illustrated)

Hi every body, now you get make recipe Key Lime Pie (Cook's Illustrated) with 13 ingredients and 4 steps. Below this is how to cook, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Key Lime Pie (Cook's Illustrated).

Ingredients for Key Lime Pie (Cook's Illustrated)

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

If all ingredients Key Lime Pie (Cook's Illustrated) it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages Cooking 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.
   
5. Finish and Enjoy.

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