Easiest Way to Make Gordon Ramsay Key Lime Pie (Cook's Illustrated)

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, key lime pie (cook's illustrated). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Key Lime Pie (Cook's Illustrated) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Key Lime Pie (Cook's Illustrated) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook key lime pie (cook's illustrated) using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Key Lime Pie (Cook's Illustrated):

1. Take Lime Filling
2. Make ready lime zest, grated
3. Get lime juice (3 or 4 limes)
4. Take egg yolks (large)
5. Make ready sweetened condensed milk (1 can)
6. Take Graham Cracker Crust
7. Get graham crackers, processed to fine crumbs (1 1/4 c)
8. Take granulated sugar
9. Prepare unsalted butter, melted
10. Take Whipped Cream Topping
11. Get heavy cream
12. Make ready confectioners' sugar
13. Prepare lime, sliced paper thin and dipped in suger (optional)

Instructions to make Key Lime Pie (Cook's Illustrated):

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325°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 minutes.
3. 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 warp laid directly on filling and refrigerated up to 1 day).
4. 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.

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