Key Lime Pie Graham cracker crust: 1 package of graham crackers 5 Tbsp melted unsalted butter 1/3 cup sugar Filling: 3 egg yolks Grated zest of 2 limes 1 14oz can condensed milk 2/3 cup freshly squeezed lime juice 1 tsp powdered sugar Topping: 1 cup heavy cream 3 Tbsp powdered sugar
Crust: Butter a 9' pie pan. Break up crackers in a food processor. Add melted butter and sugar. Mix until well combined. Press mixture around edges and bottom of pie pan. Bake the crust at 350 degrees for 8 minutes or until golden brown. Filling: Beat the yolks, sugar and lime zest about 5 minutes until very fluffy. Gradually add condensed milk and
beat until thick, usually about 3-4 minutes. Slowly add lime juice until just mixed. Pour into pie crust and bake for 10 minutes at 350 degrees. Refrigerate and freeze for 15-20 minutes before serving. Topping: Whip cream and sugar until nearly stiff and refrigerate until serving. Serve pie very cold with a dollop of whipped cream and a lime wedge for garnish.
Poppy Seed Dressing for Fruit 1/2 cup salad oil 2/3 cup sugar 1/2 cup balsamic vinegar 1 1/2 tsp salt 1/2 cup onion (grated) 3/4 cup poppy seeds Mix sugar, salt and mustard in a food processor or blender. Add vinegar and onion. Slowly add in salad oil. Transfer to a mixing bowl and whisk in poppy seeds. midtownmag.com| 45
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