Cooking Corner: Key Lime Pie

On Tuesday, Tanner Thorp from Montereau joined News On 6 at Noon and shared how to make a classic Key Lime Pie.

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Key Lime Pie

Ingredients

4 Large egg yolks

4 teaspoons grated lime zest plus 1/2 cup of lime juice

1 (14-ounce) can sweetened condensed milk

1 graham cracker crust

1 cup heavy cream, chilled

1/4 cup (1 ounce) confectioners’ sugar

Steps

1. Adjust oven rack to middle position and preheat oven to 325 degrees. Whisk egg yolks and lime zest together in medium bowl until mixture has light green tint, about 2 minutes. Whisk in condensed milk until smooth, then whisk in lime juice. Cover mixture and let sit at room temperature until thickened, about 30 minutes.

2. Pour thickened filling into warm prebaked pie crust. Bake pie until center is firm but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool slightly on wire rack, about 1 hour. Cover pie loosely with plastic wrap and refrigerate until filling is chilled and set, at least 3 hours, or up to 1 day.

3. Before serving, use stand mixer fitted with whisk to whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over top of pie and serve.