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1 ½ cups graham ~ cracker crumbs
6 Tbsp. butter, softened
5 Tbsp. sugar
1 can sweetened condensed milk
4 egg yolks
½ cup lime Juice
1 Tbsp. grated lime zest
1 ½ cups heavy cream,
chilled
Heat oven to
350º. Combine
graham cracker crumbs, butter, and 3 Tbsp.
sugar in a medium bowl; mix well. Press into a 9inch pie plate, and bake
until lightly browned, about 12 minutes. Remove from oven and transfer to
a wire rack, until completely cooled.
Lower oven
temperature to 325º. In a medium bowl, gently whisk together condensed
milk, egg yolks, lime juice, and zest. Pour into the prepared cooled
crust.
Return pie to oven, and bake until the center is set but still quivers
when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire
rack.
Shortly before serving,
combine cream and remaining 2 Tbsp. sugar in bowl. With an electric mixer,
fitted with a whisk attachment. { if your mixer has one, if not use the standard
beaters }. Whisk on medium speed until soft peaks form, 2 to 3 minuets.
Spoon over cooled pie: garnish with zest. Serve immediately.
The Lighter
Side;
Substitute;
Low fat graham-crackers for your
crumbs.
Margarine, instead of butter..
No-fat Cool Whip makes a
great topping.
Enjoy.
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Copyright ©
Glenda's Attic
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May 27, 2008