Clayton's Key Lime Pie, modified from
  • Cooking Time: 8 minutes
  • Servings: 1 pie
  • Preparation Time: 20 minutes
  • Crust:
  • •(480ml) 2 cups graham cracker crumbs
  • •(60ml) 1/4 cup firmly packed brown sugar
  • •(120ml) 1/2 cup butter, melted
  • Pie:
  • •(240ml) 1 cup heavy whipping cream
  • •(120ml) 1/2 cup sugar
  • •(360ml) 1 1/2 cups can sweetened condensed milk
  • •(180ml) 3/4 cups key lime juice (or to taste)
  • •(15ml)1 tablespoon key lime zest
  • •(480ml)1 pint half-and-half
  • •(No specific amount)Fresh lime slices. for garnish
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine cracker crumbs and brown sugar.
  3. Stir in melted butter.
  4. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan.
  5. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
I don’t like just one specific recipe of key lime pie but here’s one that looks good.CHEMISTRY INFORMATION:The pure substance in this recipe is sugar(C12H22O11). The Homogeneous mixtures are brown sugar, butter, whipped cream, condensed milk and half and half. The heterogeneous mixtures are graham crackers,key lime juice, key lime zest, lime slices and the pie when it is finished.The butter warming up after it is taken out of the refrigerator and the crust turning into a bowl shape are both physical changes. The pie filling from when you make it to after it has chilled in the fridge has gotten stiffer that is a chemical change. Another chemical change is the crust browning when put in the oven. Submitted by: "Clayton I"