Ingredients
- 3 eggs
- 5 egg yolks
- 1/2 c. + 1 t. sugar
- 3 T whole milk
- pinch + 1/2 t. salt
- 8 T key lime juice
- 2 sticks better, cut into small pieces
- 1 c + 2 T. flour
- 2 T ice water
- 1 c. heavy cream, whipped w/ 1 T sugar
Directions
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oven @ 425
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In a saucepan, combine eggs, egg tolks, 1/2 cup sugar, milk and pinch of salt; whisk together until just mixed.
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Whisk in key lime juice and add 1 stick of butter.
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Set pan over medium-low heat and cook, whisking slowly but constantly, until butter melts and mix becomes think and coats the back of a spoon, 7-8 mins.
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Transfer to a non-reactive bowl and refrigerate, stirring occasionally, at least 1 hour.
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In the bowl of a food processor fited w/ a pastry blade, combine flour, 1/2 t. sugar and 1/2 t. salt.
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Add remaining stick of butter and process in short pulses to form coarse crumbs, 15-20 seconds.
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Continue pulsing, adding water drop by drop to form larger moist crumbs, 8-10 seconds more.
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Turn mixture out onto lightly floured surface and press together to form a 5 inch round.
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Cover w/ plastic wrap and refrigerate, at least 1 hr.
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On a lightly floured surface, roll dough to 1/4 inch thickness to fit a 9inch pie dish or pan.
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Transfer dough to pie dish, patting it in, to fit the shape of the dish; trim excess w/ scissors; letting about 1 inch of dough overhang.
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Bake until lightly golden, 16-18 mins
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If dough begins to puff, poke it gently w/ fork.
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Remove from oven and cool.
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Spread ket lime filling into pie shell and bake until filling is just set – 12-15 mins.
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Cool on a wire rack.