key lime pie

While I consider myself a Nashville girl, deep deep down inside I’m actually from Miami. Yep, that was the first place my parents lived when they moved to the States and where I was born and raised until I was two. Palm trees, Cuban music, art deco… and I remember none of it. One of the few things that I like to think does link me to Miami however is my love of key lime pie.

Tart, creamy, with a graham cracker crust– it’s the perfect summer treat. Oddly enough I have never made key lime pie myself which is inexcusable as it’s surprisingly easy to make. Don’t take any shortcuts though. Make your own crust, squeeze fresh limes, whip the sweetened cream. You’ll thank me. As did my coworkers.

 

Another plus is that it requires limited oven time which is FANTASTIC when your NY apartment has no air conditioning in the kitchen and temperatures have spiked to triple digits!!! Stay calm, Margaret. Just keep eating pie…

Key Lime Pie
adapted from Joe’s Stone Crab

  • 12 graham cracker rectangles (the large 4 section ones)
  • ¼ cup + 1 tablespoon sugar, divided
  • 6 tablespoons butter, melted
  • ¼ teaspoon salt
  • 1 tablespoon key lime zest
  • ⅔ cup key lime juice (I just used regular limes… shhh)
  • 3 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chilled heavy cream

(1)  Preheat oven to 350° F.
(2)  Crush the graham crackers in a food processor or large Ziploc bag. Pour them into a bowl and stir in the ¼ cup sugar, melted butter, and salt.
(3)  Press the crumbs into a pie or tart pan (the bottom of a measuring cup or glass works best) and bake for 10 minutes until golden and set. Remove from the oven and set aside to cool slightly.
(4)  In a mixing bowl, whisk together lime zest, lime juice, and egg yolks. Add in sweetened condensed milk and mix on high until smooth and thick. Pour the mixture into crust and bake for 15 minutes.
(5)  Remove from oven and allow to cool, then refrigerate for at least 1 hour, preferably overnight.
(6)  To make the whipped cream, beat together the heavy cream and 1 tablespoon of sugar in a large clean bowl. Whip on high speed until the cream forms stiff peaks.
(7) Decorate the chilled pie with sweetened whipped cream and more grated lime zest before serving. 

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