America's Test Kitchen
Afraid of using raw eggs in your Key Lime Pie? Cook's Country Blue Ribbon Desserts (America’s Test Kitchen) has the solution: gelatin, instant vanilla pudding mix, and a little bit of cream cheese, which allow you to achieve the right filling consistency without ever having to crack a yolk. Even better, you need only to bake the crust of this tangy, custardy pie – your refrigerator will take care of the rest. Try it for your next family gathering.
For the crust:
8 whole graham crackers, broken into rough pieces
5 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
For the filling:
1/4 cup sugar
1 tablespoon grated fresh lime zest and 1 cup fresh lime juice (8 to 10 limes)
1 (8‑ounce) package cream cheese, softened
1 (14‑ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 teaspoon vanilla extract
1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees F. Process the graham cracker pieces in a food processor to fine crumbs, about 30 seconds. Sprinkle the melted butter and sugar over the crumbs and pulse until combined.
2. Sprinkle the mixture into a 9‑inch pie plate and wipe out the work bowl. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and beginning to brown, 13 to 18 minutes.
3. For the filling: Process the sugar and lime zest together in the food processor until the sugar turns bright green, about 30 seconds. Add the cream cheese and continue to process until combined, about 30 seconds. Add the condensed milk and pudding mix and continue to process until smooth, about 30 seconds. Scrape down the sides of the work bowl.
4. Stir the gelatin and 2 tablespoons of the lime juice together in a small bowl and microwave until warm (but not bubbling), about 15 seconds. Stir to dissolve the gelatin.
5. With the food processor running, pour the warm gelatin mixture, remaining lime juice, and vanilla through the feed tube and continue to process until thoroughly combined, about 30 seconds. Pour the lime filling into the cooled pie shell. Refrigerate the pie, uncovered, until chilled and set, about 6 hours. Serve chilled or at room temperature.
From Cook’s Country Blue Ribbon Desserts © 2011, by the editors at Cook’s Country. Reprinted with permission of America's Test Kitchen.
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