I had my first real, home baked Key Lime Pie a couple of years ago and I’ve been craving it since. I tried to persuade various family and friends to let me have a go at a Key Lime Pie for their birthdays, but my suggestion was always met with skepticism and an instance that they did not like Key Lime Pie (Mother.). I was going to have to make it for my own birthday. Well, fine.
The recipe I found on Epicurious was so easy I kept thinking my printer cut off half of the directions when I hit print. I kept asking myself Is this it? during and after the process. An experienced recipe hunter, I’m also always vary careful to read a good chunk of the reviews to make sure additions and alterations haven’t become the norm with others following. Not the case. This recipe really is this easy with a fantastically tasty payoff.
(By the way, my mom loved it.)
KEY LIME PIE
source: Gourmet May 2003 via Epicurious
1 1/4 cups graham cracker crumbs (9 crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Preheat oven to 350°F.
Mash your graham crackers into fine crumbs
Using a fork, stir together graham cracker crumbs, sugar, and butter in a bowl until well combined
Press mixture evenly onto bottom and up side of a 9-inch glass or ceramic pie pan.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.
1 can sweetened condensed milk (14 oz)
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
Whisk together condensed milk & yolks in a bowl until combined.
Add juice and whisk until well incorporated
Pour filling into crust
Bake in middle of oven 15 minutes.
Cool pie completely on rack (filling will set as it cools)
Chill, covered, at least 8 hours.
3/4 cup chilled heavy whipping cream
Prior to serving, beat cream in a bowl with an electric mixer until it just begins to form stiff peaks.
Top pie with cream and enjoy!
I had to use bottled juice; Volcanic Lime Burst made from organic Mexican limes.
Do NOT, I repeat, do not substitute pre-made graham cracker crust for making your own. It’s a simple enough process, unlike making your own pie crust dough, so just do us all a favor and don’t cut corners. You’ll thank me later.
Do not add sugar to your cream! My aunt was horrified that I wasn’t adding sugar (and double checked my recipe to make sure I wasn’t goofing up). I assure you, the cream is the perfect accompaniment to your already sweet & tart pie.
Don’t waste your egg whites; save them to make an egg-white omelet for breakfast!