Key Lime Pie
Buchholz doesn't have much of a sweet tooth, but that doesn't stop him from making Key Lime Pie for family and friends.
Bill Zars | Staff Photographer
1¼ cup graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
4 egg yolks
8 ounces sweetened condensed milk
½ cup freshly squeezed Key lime juice
2 cups heavy whipping cream
1 cup sugar
2 tablespoons vanilla extract
Lime zest, for garnish
For the crust: Heat oven to 350 degrees.
Mix all pie crust ingredients and press into the bottom and up the sides of a shallow a pie dish. Bake 10 minutes; set aside to cool but keep oven on.
For the filling: In a large bowl, mix the egg yolks, condensed milk and lime juice. Pour into crust and bake 15 minutes. Set aside to cool.
For the topping: With an electric mixer, beat cream, sugar and extract on high speed until forms peak and it can hold itself. Transfer mixture to a piping bag and pipe topping onto pie. Garnish with lime zest.
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