Key Lime Pie

Using the Combi-Steam Oven

Ingredients

Ingredients for crust
1 1/2 cups graham cracker crumbs (approx. 10 whole crackers)
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter

Ingredients for filling
4 ounces cream cheese, softened
One 14-oz can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (3-4 persian limes or about 20 key limes)

Ingredients for whipped cream topping
3/4 cup heavy cream
1/4 cup confectioners sugar

Preparation

Directions for crust
Preheat MasterChef oven on Convection Bake to 350°F. Break up graham crackers and process in food processor to crumbs. In a medium bowl, combine with melted butter and sugar. Press mixture into the bottom of a 9-inch spring form pan. Press firmly with the bottom of a flat glass. Bake crust until lightly browned, about 10 minutes. Set aside to cool.

Directions for filling
In another medium bowl, beat cream cheese until smooth with an electric mixer or use whisk attachment of stand mixer. Add in sweetened condensed milk and egg yolks until well combined. Add lime juice and beat until incorporated. Transfer filling to crust.
Cook in Combi-Steam Oven using Combi-Steam at 300F with 100% moisture for 30 minutes. If using the Steam Oven, use CUSTOM or COOK mode at 212 degrees for 30 minutes or until filling is just set. Cool pie completely, then cover and refrigerate for at least 8 hours and up to 2 days.

Directions for whipped cream topping
Before serving, whisk heavy cream with confectioners sugar until it holds stiff peaks. Top pie with the whipped cream.

Tips                                                           For a gluten-free alternative, use almond meal in place of graham crackers for the crust.

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