Well, I definitely didn’t mean for so much time to go by in between posts, but at least I am back with something delicious to share! May is a month jam-packed with celebrations in my house, which makes it a teensy bit busy, and absolutely wonderful! My step-daughter has requested this key lime pie for her birthday dessert for at least four years now, and we all enjoy the little tradition.
Key Lime Pie
The recipe is extremely simple, yet yields a perfectly tart, creamy filling. The most time consuming part is juicing the limes, but even that really takes only a few minutes. I’m sure this would be delicious with proper key limes, but I’ve always used regular grocery store limes without a problem.
Please don’t mind the fingerprint in the “final” pie. The birthday girl was a bit overeager when she got home from school and dipped a finger lightly into the pie while it was still setting in the fridge. This is real life people! And after all, it was her birthday, so what can you do!? I am just glad to have such a reliable recipe for something she loves. 🙂
Key Lime Pie
For the lime filling:
4 tsp. grated lime zest
1/2 cup lime juice (from approximately 4 large limes)
4 large egg yolks
1 14 oz. can sweetened condensed milk
For the graham cracker crust:
11 graham crackers (to make about 1 1/4 cup finely ground crumbs)
3 tbsp. granulated sugar
5 tbsp. unsalted butter, melted
For garnish (optional):
3/4 cup heavy cream
1/4 cup powdered sugar
thinly sliced lime wedges
To make the pie filling, whisk lime zest and egg yolks together in a medium bowl until well combined, about 2 minutes. Beat in milk, then lime juice, then set mixture aside at room temperature to thicken while you prepare the crust.
To make the crust, adjust an oven rack to the center position and preheat to 325 degrees F. Using a food processor, pulse graham crackers into fine crumbs, then mix crumbs with sugar in a medium bowl. Add melted butter and stir with a fork until evenly combined. Pour mixture into a 9-inch pie pan, and press crumbs along bottom and up sides to form a crust. (Using the bottom of a juice glass really helps with this step, especially if you grease the glass bottom with a small swipe of butter to prevent sticking.)
Bake about 15 minutes, until lightly browned and fragrant. Remove crust from the oven to a wire rack. Allow to cool to room temperature, about 20 minutes.
When crust is cool, pour in lime filling and return pie to the oven for 15-17 minutes, until the center is set but still wiggles when you jostle the pan slightly. Return pie to the wire rack and allow to cool again to room temperature. Transfer pie to the refrigerator and allow to set for at least 3 hours before serving.
For whipped cream, combine heavy cream with powdered sugar in a medium bowl, and whip until soft peaks form. (I love using the whisk attachment of my immersion blender for this–fast, easy, and almost zero clean up!) Garnish as desired with whipped cream and slivered lime slices.
Source: Cook’s Illustrated