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Recipe: Key Lime Pie
After posting a recipe for lemon bars last week, I feel that I need to restore the cosmic balance by posting a recipe featuring limes. Did you know the Universe is balanced by lemons and limes? Shocking, I know.
Most people are surprised to find out how easy it is to make Key lime pie. Technically, Key lime pie should feature Key limes grown in the Florida Keys, but they can be hard to come by at the grocery store. (Although if you see them, you should try them at least once. The difference is a more tart, bitter flavor.) Regular limes work just fine, so don’t let a technicality keep you from this refreshing dessert!
Help me restore the Universe, won’t you? Make a Key lime pie!
Key Lime Pie
Crust
1 1/2 cups graham cracker crumbs (approximately 1 sealed package)
1/3 cup sugar
6 tablespoons butter, melted
1/3 cup toasted coconut (optional)
Filling
5 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice
zest of 1 lime
Directions
Preheat oven to 375 degrees. In a food processor, finely chop graham crackers and toasted coconut then transfer crumbs into a large zippered bag. Stir sugar into the crumbs and then add the butter. Mix everything together until the entire mixture is evenly moist. Press the mixture into a 9-inch pie pan and bake for 7-8 minutes.
In a medium bowl, beat the egg yolks. Add milk, lime juice, and zest, and blend on medium speed for a minute or two until creamy. Pour the filling into your prepared crust and bake for 15 minutes. Remove from oven and chill before serving with fresh whipped cream.
TIP: In a hurry? Use a prepared graham cracker crust. You can still add a layer of toasted coconut to the bottom for added flavor.
BONUS TIP: Use the finest grade on your cheese grater to zest your citrus. Adding the zest enhances any citrus recipe, so include it even if the recipe doesn’t call for it!
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