Key Lime Pie

What you'll need:

Reamer (for juicing)
Wisk
2 medium sized mixing bowls
Can Opener
Pie Plate
Food Processor or Mixer with Paddle Attatchment
Cooking Spray or Butter


Yields: 1 9in. Pie

5oz Graham Crackers, crushed into crumbs
2.5oz Raspberry Jam


4 Egg Yolks
14oz Sweetened Condensed Milk
5oz Freshly Squeezed Key Lime Juice (around 3-4 limes)

(If Key limes are not avaliable, regular limes will do, and if regular limes are not avaliable, lime juice still works perfectly with this)



To start, Preheat your oven to 350 Degrees and in your food processor/mixer, combine the Graham crackers and raspberry jam until evenly mixed.
Once that's done, grease the inside of the pie plate and place the crumbs into the plate and begin to form the crust. The mixture can get alittle
sticky so you can use a spoon or some gloves to help you form the crust. Once that is done, place the crust into the oven for 5 minutes until set. Remove from the oven and let it cool.

While the crust is cooling off, take a bowl and place your egg yolks inside it, beating them lightly. Pour in the sweetened condensed milk and stir it up. Then proceed to add in the lime juice and beat until nice and smooth


From here you can go one of two ways:

Way 1: Overnight cooking

Pour the mix into your preset pie shell and refrigerate overnight. The acidity of the lime juice will coagulate the egg and milk protiens and will firm up the pie filling.


Way 2: GIMMIE PIE NAO!

Once you pour in the pie filling, set it into your already heated up oven and let it cook for a few minutes until the top of it looks firm. This should take no more than 10 minutes.
Remove it from the oven and let it cool before refridgerating. Let it sit in the fridge for a few hours and it will be ready.


Extras:

In the picture i posted above, i used some wine glasses for my pie. i layered the filling, some whipped cream, and the crust and let it set overnight.

The crust recipe i provided provides a low fat alternative to the standard Graham crackers and melted butter crust, however if you do decide to use melted butter, substitute the jam with 3oz of melted butter.


And now you get to learn something about this:

Key Limes first originated in Southeast Asia, but eventually made its way into Spain and Portugal, and with Cristopher Columbus's voyage over to North America, he brought with him Key limes and now they
grow in the southern United states, Mexico, and South America. Key limes are packed with Vitamin C and was helped combat scurvy on long voyages across the atlantic ocean. Key Limes have an almost yellow
outside compared to other varieties that have a dark green outside. Even the flesh is lighter than other varieties and appears to be more yellow than green. If you've ever see a really dark green Key Lime
pie, food coloring was more than likely used.