Key Lime Pie

I’m going to be completely honest: I didn’t want to come to Florida. It was the last on my list, I’d much rather be in Maine or Colorado. But it’s growing on me. It’s more than hot weather and retirees, it’s absolutely beautiful. Last night I watched lightening over the ocean, it took my breath away.





But there’s one thing associated with Florida I loved before I got here. Key Lime Pie. I hadn’t made one in ages, so as soon as I hit the Florida line, I started craving it. Key Lime Pie is one of the simplest thing you can make, just a few ingredients create something delicious.



This one was made much harder by lack of kitchen tools in my condo though. I had no whisk, no strainer, no pie plate, I had to use a cheese grater instead of a citrus zester and there’s not a hot pad in sight. But that just made it more fun.



This recipe is very, very good. I like mine super mouth puckeringly tart, and this comes close.



Key Lime Pie
From Gourmet

For crust
(though i used store bought, this is a very good crust recipe i've used many times.)
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Key lime juice

Make crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.


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