Saturday, January 30, 2010

Key Lime Pie

One of my favourite pies to make and eat is key lime pie. The rich, citrusy pie is cool, refreshing, tart and summery, and they are very simple to prepare. The only ingredients in a traditional key lime pie are the lime juice, zest, eggs and condensed milk, plus a very simple graham crust.
This version of the classic pie is the from The Joy of Cooking. This recipe also makes one of the best graham cracker crust recipes I've tried, so it is worth the extra ten minutes it takes to bake it.
I made the filling using key limes, which I was excited to find at the grocery store, having never seen them before. Key limes are the teeniest, cutest little limes ever, I cannot resist tiny cute things so I had to bring them home with me. They may be cute but they are not easy to juice and zest, it took at least 12 of the little fruits to yield the juice for this pie, but oh the results were worth it.

Key Lime Pie


Makes one 9-inch pie

Time: 1 hour

Graham cracker crust:

  • 1-1/2 cups fine graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted and cooled.

Lime filling

  • One 14 ounce can of sweetened condensed milk
  • 4 large egg yolks
  • ½ cup key lime juice
  • 3-4 teaspoons grated lime zest

    1. For the crust: Preheat oven to 350 degrees F. Put graham cracker crumbs and sugar in a bowl, stirring to combine. Add melted butter and stir to until graham crumbs are moistened.
    2. Press the crumbs into a 9-inch pie plate, distributing crumbs evenly and building up crust.
    3. Bake at 350 degrees F for 10-12 minutes until golden. Let cool before proceeding with the filling.
    4. For the filling: Whisk together the condensed milk, egg yolks, lime juice, and lime zest until well-blended.
    5. Pour the filling into the piecrust, and bake 15-17 minutes until the centre looks set but quivers when the pan is jiggled. Let cool completely on a rack, then refrigerate for up to one day. Serve with sweetened whipped cream.

From: Joy of Cooking 2007

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