Key Lime Pie

In the midst of snow, ice and cold temperatures, this pie is a respite from the doldrums of February. And more importantly it is my husbands favorite desert. Or at least one of them. And my son also loves it, although emphatically reassures me that apple pie is his most favorite.

As the name suggests, it is best to use key limes, which are very small and very tart. But they are not often available in supermarkets, and so I usually use regular limes and the pie is still very good.

And a graham cracker crust is a must, the malty, nutty and buttery crisp crackers pair perfectly with the tart and creamy lime. All in all this is one of the simpler pies to make, regardless it’s always a showstopper at our house.

Key Lime Pie

Yield: 1 9” Pie

Active time: 20-30 minutes

Ingredients:

For the crust:

9 graham crackers (one package)

6 Tablespoons/85 grams unsalted butter

pinch of salt

For the filling:

5 ounces/1/2 cup plus 2 Tablespoons fresh lime juice (7-8 limes)

5 egg yolks

One 14 ounce can of condensed milk (not evaporated)

For the whipped cream:

1/2 cup heavy whipping cream

2 Tablespoons confectioner’s sugar

Directions:

Preheat the oven to 350 F. Start by making the crust first. In the bowl of a food processor, chop the graham crackers to crumbs. Melt the butter and pour over the crumbs in the processor and add the salt. Pulse until the crackers are moistened and come together slightly. The texture will be like wet sand. Use a spatula to combine any dry bits and pour into a 9” pie plate.

Press the crumbs evenly into the bottom and up the sides of the pie plate. You can use the bottom of a measuring cup for more even pressure.

Bake the crust for 12-15 minutes or until toasted and golden in color.

While the crust is baking, make the filling. If you have not already juiced the limes, do so now. In a medium size mixing bowl, whisk together the condensed milk and egg yolks. Whisk in the lime juice, going slowly at first so it doesn’t splash out of the bowl, then faster.

When the crust is golden brown, remove from the oven and use the bottom of a glass or measuring cup to press the crust if it has risen or expanded, this will help keep it firm and crisp as the pie bakes.

Pour the filling into the hot crust and smooth the filling with the spatula. Bake for 14-15 minutes. The filling will be set and wobble only a little when jiggled. Let cool completely. Refrigerate the pie until you are ready to serve it. It will keep in the refrigerator, well wrapped for 3-4 days.

To serve with whipped cream, whisk together the heavy cream and the confectioner’s sugar. Whip until soft peaks form, then spoon over slices of pie or pile in the center of the pie to decorate. Or pipe with a pastry bag and tip for a wreath like pattern.