Sunday, April 5, 2015

Key Lime Pie

Last month, to celebrate Pi Day and St. Patrick's Day, I decided to combine the two holidays together and make a green pie. I thought of Key Lime Pie first and even though I didn't add food coloring to make the pie green, it was still good so it's okay. I had never had Key Lime Pie before but I used Smitten Kitchen's recipe and she has very reliable recipes. I'm still not sure what the difference between a regular lime and a key lime is except that key limes are more difficult to juice but are cute and small. You can use regular limes instead but since I had access to key limes and the recipe is named after those specific limes, I ditched the regular ones. I loved the graham cracker crust and I made sure to put a huge dollop of whipped cream on each slice :)

Key Lime Pie

Key Lime Pie
From Smitten Kitchen

For the crust
1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons (40 grams) granulated sugar
2 pinches sea salt
7 tablespoons (100 grams) unsalted butter, melted

For the filling
1 1/2 tablespoons finely grated lime zest
3 large egg yolks (though extra-large would do you no harm here)
1 14-ounce (396-gram) can sweetened condensed milk
2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)

For the topping
3/4 cup (175 ml) heavy whipping cream
1 to 2 tablespoons powdered or granulated sugar, to taste

Preheat oven to 350°F (176°C).

Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.

Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined.

Pour into graham crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping.

In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top so that it can fully set before you take a slice, but whether that happens is between you and your pie. Key lime pie keeps in fridge for a week.

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