Key lime pie
On Pi Day (March 14) any pie fits.
The days may be longer but winter in Boston is dragging on. And on. And on. At first, a summery key lime pie听might sound like an odd choice for a winter afternoon but actually it just may be that bright splash of citrus flavor that everyone is听craving. I made one recently for pie potluck birthday party.
To check off听the shopping list, I went searching for key limes. Finding none in the large grocery store I visited, I tracked down a produce guy unloading a carton of cabbages nearby.
鈥淥h yeah,鈥� he said. 鈥淲e used to carry key limes. But nobody bought them and they spoil really fast so we had to keep tossing them out.鈥�
Good to know. So I settled for some regular limes. Because key limes are smaller and pack听a more intense flavor, my solution was to find听a recipe that uses zest in the pie filling 鈥撎齛n easy way to heighten the citrus taste.
This is a听simple听pie to make. Just give yourself enough time to refrigerate it and then freeze a few minutes before serving so the pie is听nice and firm when you slice into it.
(Key) lime pie
For the crust:
听1 sleeve of graham crackers (about 9 graham crackers)
听5 tablespoons unsalted butter, melted
听1/3 cup sugar
For the pie filling:
听Zest of 1 large or 2 small limes, about 1-1/2 teaspoons
听3 egg yolks
听1 14-ounce can sweet condensed milk
听2/3 cup freshly squeeze lime juice, about 4 or 5 large limes (key limes are smaller)
For the topping:
听I cup heavy or whipping cream, chilled
听3 tablespoons confectioners鈥� sugar
1. Preheat the oven to 350 degrees F., and butter a 9-inch pie pan.
2. Either wrap听a tea towel around the sleeve of graham crackers and pound with a rolling pin or pulse in a food processor until the crackers are reduced to fine crumbs. Pulse in the melted butter and sugar (or if pounding, add graham cracker crumbs, butter, and sugar听to a bowl, and stir until combined).
3. With a large tablespoon gently press the buttery crumbs into the pie plate and bake for about 8 minutes until it just begins to turn a darker golden brown. Remove and set on a wire rack. Keep the oven on.
4. In a mixing bowl with a wire whisk attachment, beat the egg yolks on high with the lime zest for 5 minutes until they are nice and fluffy.
5. Gradually add the sweetened condensed milk and continue mixing on high for another 3 to 4 minutes.
6. Reduce the beater speed to low and carefully add lime juice. Stop mixing once the juice is fully incorporated. Do not overmix.
7. Pour into the graham cracker crust and bake for 10 minutes or until the pie has set. One tip: Look for tiny air holes evenly across the surface of the pie. If you see them in the center the pie is set.
8. Cool fully on a wire rack, then refrigerate. Freeze for 15 or 20 minutes right before serving.
9. To make the topping, whip the cream and sugar together until soft peaks form.
10. Slice, add听topping, and serve!
Related post on Kitchen Report:
