Easy Key Lime Pie
Courtesy of CanolaInfo 8 Servings • 22 Min. Cook Time • 50 Min. Chill Time| Ingredients |
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| Crust |
| 1 1/4 c. graham cracker crumbs, crushed (300 mL) |
| 3 Tbsp. canola oil (45 mL) |
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| Filling |
| 5 large egg yolks |
| 2 Tbsp. canola oil (30 mL) |
| 1/2 c. granulated sugar (125 mL) |
| 1/3 c. fresh key lime juice (75 mL) |
| 2 Tbsp. lime zest (30 mL) |
| 2 c. heavy cream (500 mL) |
Directions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, combine graham crackers and canola oil, press into 9-inch (22cm) pie pan, bake in preheated oven for 12 minutes or until slightly golden brown.
3. In a double boiler, combine egg yolks, canola oil, sugar and lime juice. Cook for 10 minutes over a simmering water bath on medium heat, whisking occasionally until thickened. Remove from heat and add lime zest. Chill this mixture until it becomes thicker, about 20 minutes.
4. Whip cream to soft peaks. Fold about 3/4 of the cream into firmed lime mixture. Pour this into the pre-baked pie crust.
5. Chill until firm, about 30 minutes. Top with remaining cream.
* Recipe courtesy of George Geary, CCP, cookbook author and CanolaInfo.
Nutrition:
Calories: 430; Total Fat: 35g; Saturated Fat: 16g; Cholesterol: 195mg; Total Carbs: 26g; Fiber: 1g; Sugar: 17g; Protein: 4g; Sodium: 90mg;
