Saturday, June 11, 2011

Key Lime Pie

Silky, tangy, crunchy, salty, sweet.

Group One:
18 graham crackers (2 packets)
5 TB sugar
6-8 TB melted butter (use salted, or add 1 tsp salt)

Group Two:
1 can sweetened condensed milk
4 egg yolks
generous 1/2 cup freshly squeezed lime juice (4-ish limes)
2 tsp lemon juice
zest of one lime

Group Three:
One pint whipping cream
1/2 cup (ish) powdered sugar

(1) Start with the crust. Crush the grahams into crumbs with the sugar (and salt, if using) in food processor. Pour crumbs into a deep pie dish and pour 6 TB of butter over them. Work it in with your fingers. If this isn't enough to cement the crumbs together a bit, add more until it is.

(2) Press crust mixture into the bottom of the dish, then mash the middle with your knuckles to work a layer of crust up the edges. Once you're satisfied, parbake at 350 for 5 minutes.

(3) While baking crust, make filling. Mix Group Two ingredients with a whisk. Taste to make sure it doesn't need more lime or lemon juice to tart things up.

(4) Pour filling into crust. With my pie dish, this won't quite fill the crust, leaving room for a top layer of whipped cream. Bake 15 mins at 350 (until barely jiggly).

(5) Let the pie cool, and whip your cream & sugar into whipped cream. Once pie isn't too hot, pour this on top to make a top layer. Refrigerate till cold, then stick a fork in it.

Key lime would be yummy in an almond meal crust, I betcha.

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