My List 0 Item | 12/13/2017
Key lime pie.
As you may have noticed I am not a baker even though I have a huge sweet tooth. Thanks to my dear friends Karen and Pete that had too many Key limes, as a result, here I am with a recipe for you.
The first time I ever tasted Key Lime pie I was in Florida at the “Breakers Hotel”. Since the first bite, I was in love. The sweet semi crunchy graham cracker crust and the soft key lime custard… I just couldn’t eat enough.
This recipe if from John Barricelli’s “The Seasonal Baker” cookbook. A must have in your book shelves. A fantastic book filled with sinful desserts.
The process to make the pie is very easy, the resting and cooling is atrocious. As soon as you remove the pie from the oven you just want to dig in. Unfortunately, you will have to wait. Trust me not an easy task.
As you prepare this recipe you will wonder why the custard is not green. The juice of the key lime is not green. Although you zest the lime, yet it will not give it that green color that you may expect, or have seen it – that is food coloring, a huge no no.
With no further ado, I am leaving you with the recipe and a couple of mouthwatering pictures of our pie.
Butter the bottom and side of a 10-inch Pyrex or other oven-proof glass pie: set aside.
To make the crust: In a large bowl, combine the graham cracker crumbs, melted butter, sugar and salt. Using your hands, mix thoroughly until the ingredients come together. Press the graham cracker mixture over the bottom and up the sides of the pie plate. Chill the crust for at least 20 minutes.
Set the oven rack in the lower third of the oven. Preheat the oven at 350°F.
Place the chilled piecrust on a baking sheet and bake until lightly browned on the edges, and firm, 18 to 20 minutes. Remove to a wire rack and let cool while you make the filling. Do not turn off the oven.
To make the filling: In the bowl of a standing mixer fitted with the whisk attachment, beat the sweetened condensed milk with the yolks, salt, and lime zest on medium speed until thick and pale, 2 to 3 minutes. Add the lime juice and beat until blended.
Pour the filling into the pie shell and bake, rotating the baking sheet about two-thirds of the way through the baking time, until the custard is set and just wiggle a bit in the center, 8 minutes to 10 minutes. Remove to a wire rack and let cool for 15 minutes. Refrigerate until well chilled.