Lime Pie: Preheat the oven to 350
degrees F (177 degrees C) and place the oven rack in the center of the oven.
Butter or lightly spray with a non stick vegetable spray, a
9 inch (23 cm) pie or tart pan.
Graham Cracker Crust:
Mix together the graham cracker crumbs, sugar, and melted butter. Press
onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes
or until set and lightly browned. Remove from oven and place on wire rack to
cool while you make the filling
the bowl of your electric mixer, with the whisk attachment, beat the egg yolks
until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat
until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then
beat in the lime juice and zest.
Pour the filling
over the crust
and bake for about 10 - 15 minutes, or until the filling is set. Remove from
oven and place on a wire rack to cool. Once it has completely cooled, cover
and refrigerate for several hours or overnight.
Once the filling has chilled, in the
bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream
and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can
be stored in the refrigerator for a few days.
Makes 1 - 9 inch (23 cm) pie or
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