Key Lime Pie
This is the story of a Key Lime Tree. One that would be nurtured and loved and watered and chatted to…until one day…just in the nick of time and my key lime craving….it would bear fruit. A FRUIT. ONE LOUSY FRUIT.
So then, this became the story of Mexican Key Limes purchased at my neighborhood Whole Foods.
Do you know that favorite dessert that you have? The one you always order in restaurants? The one that always disappoints you when you order it because it just isn’t quite right? Mine is Key Lime Pie. I always want it, I usually get it and it frequently comes out too sickly sweet, too sickly green or too soggy. Once, it didn’t even have a graham cracker crust. The shame!
But this past weekend with a firm craving and a single key lime to inspire me I set out to create a great recipe that would be authentic, super easy to replicate, and would hit my cravings for refreshing, tasty and sweeeeet. I can confirm, as can Nick and the kids. It worked out great! Make it. Trust me.
- 1 1/3 cups graham cracker crumbs (from 11 2 1/4" x 4 3/4" crackers)
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 (14-oz) can sweetened condensed milk
- 4 egg yolks
- 1/2 cup (120ml) fresh key lime juice (about 20 key limes)
- 1/2 cup (120ml) whipped creme
- 1 tablespoon powdered sugar
- Zest of 1 key lime
- Preheat the oven to 375°F / 190°C
- Stir together graham cracker crumbs, light brown sugar and melted butter. Pour into a pie shell and press evenly onto the bottom and sides of a pie shell. Bake at 375°F / 190°C for 10 minutes.
- Remove from oven and let cool.
- Pour condensed milk and egg yolks into a standing mixer and whip for about 2 minutes or until pale, fluffy and very well combined. Add the lime juice and whip for another 45 seconds.
- Once crust has cooled, pour filling into crust and return to oven to cook for 15 minutes.
- Remove from oven after 15 minutes and then chill it, in the refrigerator, for about 8 hours.
- When ready to serve, combine heavy whipping creme and powdered sugar in bowl of a standing mixer. Beat on high until whipped creme is just starting to hold stiff peaks. Do not overbeat.
- Top pie with a large dollop of whipped creme right in the middle of the pie. Sprinkle zest over entire pie and add a very thin slice of key lime right in the middle of the dollop of whipped creme.
- Don't skimp on the chilling time. It will give you a runny center. Patience is a virtue!
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