Key Lime Pie

Name: Key Lime Pie
Ingredients: Crust; 2/3 cup sugar; 1 cup unsalted butter, at room temperature; 1 pinch salt; 3 1/4 cups all-purpose flour; 2 extra-large eggs; 1 teaspoon vanilla; 1/4 cup molasses; 1 tablespoon ground ginger; 1/2 teaspoon ground cinnamon; Filling; 1 (14 ounce) can sweetened condensed milk; 1/2 cup fresh key lime juice; 4 extra-large egg yolks; 1 teaspoon vanilla extract; Raspberry Coulis; 2 cups fresh raspberries; 1 cup sugar; 1/4 cup water; 1/8 teaspoon vanilla extract

20 ingredients

10 steps

Ingredients

Crust
2/3 cup sugar
1 cup unsalted butter, at room temperature
1 pinch salt
3 1/4 cups all-purpose flour
2 extra-large eggs
1 teaspoon vanilla
1/4 cup molasses
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
Filling
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh key lime juice
4 extra-large egg yolks
1 teaspoon vanilla extract
Raspberry Coulis
2 cups fresh raspberries
1 cup sugar
1/4 cup water
1/8 teaspoon vanilla extract

Directions

1

Preheat oven to 325°.
2

In a big bowl, cream the sugar, butter, and salt together until smooth.
3

Add the remaining crust ingredients and mix until smooth.
4

Roll out the dough on a lightly floured surface, making a round 13 inches across and 1/4 inches thick.
5

Line a 9-inch tart pan with a removable bottom with the dough; trim off the excess; bake 12-15 minutes or until the crust is nicely brown.
6

Make the filling: combine all the filling ingredients together with a wire whisk.
7

Pour into the baked pie crust; bake at 325° for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting.
8

The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve.
9

Drizzle in a zigzag across a plate, and then place a slice of pie on top.
10

Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.