Key Lime Pie
serves 8
NOTE: If you prefer, you may use the Prebaked Pie Dough Coated with Graham Cracker
Crumbs, but we like the simple graham cracker crust in
this recipe. We tested this recipe with hard-to-find Key limes and
regular supermarket limes (called Persian limes) and found that the
pies tasted pretty much the same. Since Key limes are a nuisance to
zest and squeeze (these tiny limes have thin skins and are full of
seeds) and very hard to find, we recommend using regular Persian
limes.
Lime Filling
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes
4 large egg yolks
1 14-ounce can sweetened condensed milk
Graham Cracker Crust
11 full-size graham crackers, processed to fine crumbs (11/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Whipped Cream Topping
3/4 cup heavy cream, chilled
1/4 cup confectioners' sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
INSTRUCTIONS:
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to middle position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Scrape mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
VARIATION:
Key Lime Pie with Meringue Topping
We prefer to top Key lime pie with whipped cream, but meringue is another option.
Follow recipe for Key Lime Pie, replacing Whipped Cream Topping with Meringue Topping from recipe for Lemon Meringue Pie on chapter eight. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge to attach the meringue to the crust, then filling in the center (see figures 22 and 23). Return pie to oven and bake 20 minutes more.