We dined en familia, with the husband's family, at the home of my brother and sister in law on Saturday night and I made the dessert. A lovely Key Lime Pie, to be exact.
Key Lime Pie might just be my favorite kind of pie to make. Its easy, incredibly delicious, and the bright, tart flavor seems just right for early spring.
One of the nicest things about making this pie, is that the filling only requires four ingredients: egg yolks, lime zest, sweetened condensed milk and key lime juice. Of course, its the lime juice that really counts. Key limes are smaller and more tart than regular (Persian) limes and they are technically in season from May to September. If you are unable to find key limes in your market, you can always default to bottled key lime juice, as I've done here.
Key lime juice is generally available in specialty markets and in some grocery stores. In this case, I used Nellie & Joe's, which I found at Zabar's.
Key Lime Pie:
- 3 large egg yolks
- zest from 2 large limes, finely grated (you can use regular limes)
- one 14 ounce can of sweetened condensed milk
- 2/3 cup key lime juice
- 9 inch graham cracker crust
Pre-heat your oven to 350 degrees F.
1. Pour the egg yolks and lime zest into the bowl of your standing electric mixer and, with the wire whisk attachment, beat them on high speed until the yolks are pale in color and very fluffy, about 5 full minutes, scraping down the sides of the bowl as necessary.
2. With the mixer still running, add the entire can of sweetened condensed milk in a slow steady stream and continue beating, on high, for 3 to 4 minutes until the mixture becomes thick and creamy, scraping down the sides of the bowl as necessary.
3. Lower the mixer speed to medium-low and add the key lime juice in a slow steady stream and mix until its just incorporated. Do not over mix.
4. Using a rubber spatula to get every drop, pour the mixture into the graham cracker crust, place the filled pie on a cookie sheet, and bake in the middle of a pre-heated 350 degree F oven for 15 to 20 minutes, until the custard has set. (I baked mine for 20 minutes.) Remove from the oven and cool on a wire rack, then refrigerate. Keep pie refrigerated until serving, so it will stay firm. Serve each slice with a dollop of whipped cream.
As written this recipe will yield one amazing pie!
And, just so we're clear, yes, that is a store bought graham cracker crust. So sue me, I don't enjoy making crusts. If you enjoy making crusts, by all means, opt for home made!
There are dozens and dozens of recipes for key lime pie in the world, each with the same combination of ingredients, though the amount of lime juice tends to vary. I like a tart pie, so I opt for more key lime juice. If you're unable to find either key limes or the bottled juice, you can substitute regular lime juice, though the flavor of the finished pie will be less tart.
I like to make the pie they day before I want to serve it, so the flavors will have a chance to develop as the pie rests in the fridge.
So, what's your favorite kind of pie to make? Hungry Diva wants to know.