Friday, November 9, 2012

Key Lime Pie




Key Lime Pie
 

If I had know that Key lime pie was so easy to make, I wouldn't have waited so long to make one. Growing up in Washington, this dessert was a favorite of mine when dining out because it sounded exotic, like a little slice of tropical vacation on a plate. I loved the combination of tart, intense citrus flavor offset by super sweet creamy condensed milk.



A recent move to Florida was the only excuse I needed to learn how to make one, so I picked up a bag of Key limes in the grocery store the other day. These little walnut-sized limes are more yellow than green, and have a pronounced floral aroma which reminds me of Kaffir lime leaves often used in Thai cooking.


 This recipe is a snap, especially since I took a short-cut by using a pre-made graham cracker crust. It's easy enough to make the crust from scratch, and I've included the recipe below.The only thing that took any time at all was juicing the limes, which I did by hand because they are so small. One bag of 12-14 limes was the perfect amount for one pie.



Tart, tangy, creamy and delicious


Classic Key Lime Pie
From Field to Feast cookbook, by Brandon, Farmand and McPherson

For one 8-inch Pie:

Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

(or use an already prepared crust)

Filling:
4 egg yolks
14-ounce can sweetened condensed milk
1/2 cup plus 2 tablespoons fresh Key lime juice (about 12-14 limes)

Topping:
3/4 cup heavy cream

Make the crust:
Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar and butter in a bowl with fork until combined. Press onto bottom and sides of pie pan. Bake on middle rack of oven for 10 minutes. Cool completely.

Prepare the pie:
Whisk together egg yolks and sweetened condensed milk. Add lime juice and whisk until mixture thickens slightly. Pour filling into crust and bake on middle rack of oven for 15 minutes. Cool completely, then cover and refrigerate for at least 8 hours.

To serve:
Just before serving, whip the cream with electric mixer until stiff. Serve pie topped with whipped cream.

1 comment:

Kara lewis said...

So so so excited about this. It is my hubby's favorite pie, and it is his birthday today, though we are celebrating Sunday so I have time to make this! Thanks!