Key Lime Pie

KEY LIME PIE

I don’t know where the term “easy as pie” comes from because as a rule the crusts are never so easy to make (still working on it) – only the fillings.    I think you`ll find this one surprisingly simple and one of the best tasting.

I picked up a basic recipe in Key West Florida – the birthplace of “key limes” but made it my own.  While key limes are always the best to use they’re a pain to juice and you can’t get the exact same ones here.  Substitute using Persian or regular limes.  They’re less acidic so the recipe is adjusted for taste. Approx 6 large and a couple more for optional garnish.

 Recipe:

Graham Cracker Crust:  ¾ cup of graham cracker crumbs, 2 Tbsp. of melted butter and 1 Tbsp. of sugar.  Mix together in the bottom of a 9” pyrex pie plate.  Pat down and refrigerate.  (this is the same crust used for making new york cheesecake).

Filling: 5 oz of lime juice (if you like it less tart then use 4 oz.)                                               1 can (14 oz.) of sweetened condensed milk                                                                          4 egg yolks                                                                                                                        Grate zest from limes and reserve

With electric mixer combine milk and eggs, then slowly add juice and some of the zest.  Mix thoroughly.

Pour over top of the graham cracker crust.  Bake at 350 for about 20 minutes.  Refrigerate.  Usually best made the night before.

Top with meringue (made with the leftover egg whites) while filling is hot or with whipped cream when cold.  Top either with grated lime zest and decorate with sliced limes and some fruit for appearance sake.

**TIP: Did you know that you can freeze limes?  First zest them and freeze the zest in a separate container so you can use it when you need it.

If you make it let me know how it turns out.