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From: Judy/AZ
Remote Name: 65.187.18.22
Date: 08/25/02
Time: 07:20 PM
Hi Sarah, I made a Key Lime Pie the other day and the graham cracker crust became soggy by the time I served it. I baked the crust - perhaps if I put an egg white wash on it and then baked it, this wouldn't have happened. What do you think. I am enclosing the recipe so you can see the ingredients. By the way, this pie is fabulous, my guests wanted the recipe - which I gladly gave them. Thank you. Key Lime Pie Recipe courtesy Emeril Lagasse, 2002 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans condensed milk 1 cup key lime or regular lime juice 2 whole eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled. Yield: 8 servings Prep Time: 15 minutes Cook Time: 35 minutes Difficulty: Easy