Wednesday, June 24, 2015

Key Lime Pie

I'm pretty much obsessed with citrus-based desserts. Though you guys already know that, after what I've been posting over the past 5+ years on the blog (case in point: lemon crisps, langues de chats cookies, lemon shortbread, lemon bars [two recipes!], candied citron, orange galette, citrus almond cake, brown butter orange marmalade cake, and tangerine cake.)

But what about lime?

So far, the only lime treats I've written about have been of the alcoholic variety (basil gimlet or cucumber cooler anyone?) Well, it's about time I fixed this glaring oversight! Ladies and gentlemen, I present to you the ultimate lime dessert...

Key lime pie! (with real key limes!!!)

I'm warning you, I went a little trigger-happy with my camera and took a ton of photos. But whipped cream is such a perfect model.

So scroll down if you're just here for the recipe...

...but keep looking at these photos if you want to droooooooooool.

Perfect slices!

This pie cuts like a dream.

I mean just LOOK at it!

Wanna bite??

Oh, and did I mention it's just a few ingredients and one of the simplest pies you'll ever make??

So go make it! Especially while limes are super duper cheap right now.

(Key) Lime Pie, from Cooks Illustrated

I did use key limes for this pie, but not sure they were really worth it (see my picture below). I only got the bag for a few bucks, but they took well over 30 minutes to zest/juice the ~20 limes needed to get the half cup of juice! So just use fresh limes and your pie will be as glorious as this!


Lime Filling
4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust
11 graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)

  1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 
  2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust (use a measuring cup to help you press the crumbs evenly in the pie pan). Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 
  3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 
  4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices (or lime zest, as I did) and serve. 
So many teeny tiny limes!!!


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