Key LIme Pie with Vermont Maple Syrup and Whipped Cream
Cook time: 30 minutes Servings: 8
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons unsalted butter, melted
10 egg yolks
2 14 oz cans evaperated milk
1 1/2 cups Key lime juice
Vermont maple syrup
1 lime or lemon, cut into wedges (optional)
Combine the graham cracker crumbs, sugar and melted butter in a bowl. Press into the bottom and up the side of a 9-inch pie plate. Bake at 325 degrees for 10 minutes. Remove and set aside.
Whisk together the egg yolks and evaporated milk in a large bowl until smooth. Add the Key lime juice and mix well. Pour the lime mixture into the baked pie shell. Bake at 325 degrees for 20 minutes. Cool. Refrigerate, covered, for at least 4 hours before serving.
Pour a small pool of maple syrup on each dessert plate. Top with a slice of pie. Pipe a rosette of whipped cream on the plate next to the pie. Garnish with lime wedges.