Lime Cream Pie

Lime Cream Pie K. Allen

Ingredients Crust:

•

2 cups graham cracker crumbs

•

1/4 cup firmly packed brown sugar

•

1/2 cup butter, melted

•

3 egg yolks

•

1/2 cup sugar

•

3/4 cups key lime juice

•

1 T butter

•

1 T flour

•

1 cup half-and-half

•

1 cup heavy whipping cream

•

1/4 cup powder sugar

•

Half of a (14-ounce) can sweetened condensed milk

•

1 tablespoon key lime zest

•

Fresh lime slices. for garnish

Pie:

Directions Preheat oven to 350 degrees F. In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it. In medium sauce pan, place 3 egg yolks, ½ cup sugar, ¾ cup lime juice whisk over medium low heat until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick then slowly add 1 tablespoon butter, 1 T flour and 1 cup of half-and-half whisk continuously until curd boils for 2 minutes. Pour into metal bowl and place in fridge for at least 1 hour to settle. In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the powder sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Fold in lime zest and lime curd. Gently spread pie filling over cooled crust. Cover and freeze for 1 hour or until firm. Then place in fridge. Cut into wedges and garnish with fresh lime slices, serve cold.