Miss Mary Bobo's Key Lime Pie Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Miss Mary Bobo's Key Lime Pie
4 teaspoons grated lime zest
1/2 cup strained lime juice
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
Graham Cracker Crust
11 full graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime, sliced paper-thin and dipped in sugar
Whisk zest and yolks in medium bowl until tinted light green, about
2 minutes. Beat in sweetened condensed milk, then juice; set aside
at room temperature to thicken.
For the crust, adjust oven rack to center position and heat oven to
325 degrees F. Mix crumbs and sugar in medium bowl. Add butter; stir
with fork until well-blended. Pour mixture into 9-inch pie pan;
press crumbs over bottom and up sides of pan to form even crust.
Bake until lightly browned and fragrant, about 15 minutes.
Transfer pan to wire rack; cool to room temperature, about 20
Pour lime filling into crust; bake until center is set, yet wiggly
when jiggled, 15 to 17 minutes.
Return pie to wire rack; cool to room temperature. Refrigerate until
well-chilled, at least 3 hours. Can be covered with lightly oiled or
oil-sprayed plastic wrap laid directly on filling and refrigerated
up to 1 day.
For the whipped cream: up to 2 hours before serving, whip cream in
medium bowl to very soft peaks. Adding confectioners' sugar 1
tablespoon at a time, continue whipping to just-stiff peaks.
Decoratively pipe whipped cream over filling or spread evenly with
rubber spatula. Garnish with optional sugared lime slices and serve.
Source: Miss Mary Bobo's Lynchburg, TN.
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