Tuesday, April 17, 2012

Key Lime Pie

Would you believe that I had never eaten Key Lime Pie until now?

It's true.

I was doing that "100 Foods to Eat Before You Die" food list challenge on Facebook (what can I say, I was bored for a brief moment) and came to the conclusion that I'm failing pretty miserably in my food adventures. Key Lime Pie was on that list, and it seemed unreal to me that I had not only never made a Key Lime Pie, but I had never even TASTED a key lime pie. The closest I'd ever come was eating those Key Lime Pie truffles they have at Sees Candies (which are delicious, in case you're wondering).

For all intents and purposes, I could not fathom why I had never tried making a Key Lime Pie. It seemed much like the recipe for Lemon Ice Box Pie in Sweet Serendipity, but with zesty sweet limes. Now that I've made it, I found it was even easier to make than Lemon Ice Box Pie, and so so very tasty.

Don't be like me. Don't waste your life away wondering about Key Lime Pie. Just make it, and love it.

Key Lime Pie
adapted from Cook Eat Love

For the Crust:
1 1/2 cups of finely crushed graham crackers
1/2 cup sugar
6 Tbs. butter, melted

For the Filling:
4 large egg yolks
1 Tbs. grated lime zest
1 can sweetened condensed milk
2/3 cup freshly squeezed lime juice

For the Topping:
1 cup heavy whipping cream
1/4 cup sugar
1 tsp. vanilla extract
 Preheat oven to 325.

Whisk together the graham cracker crumbs and sugar; add melted butter. Mix until there are no dry spots left. With your fingers (or using the back of a spoon) press the mixture evenly across the bottom and up the sides of a lightly greased 9" spring-form pan.  Bake for ten minutes, set aside.

In a stand mixture fitted with the whisk attachment, beat egg yolks and lime zest on high speed until very pale and fluffy, about 5-6 minutes. Gradually add condensed milk and continue to beat on high until very thick, about 3-4 minutes longer. Reduce speed to low and add lime juice just until combined. Pour into prepared crust.

Bake for 15 minutes, or until the filling is just set. Quickly run a knife around the edge to release the crust from the pan. Cool on a wire rack, then refrigerate overnight (or at least 3 hours).

For the topping, beat the whipping cream and sugar in a stand mixer fitted with the whisk attachment on high speed until stiff peaks form, about 3-5 minutes. Add vanilla and beat just until combined. Serve chilled alongside the pie.

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