Key Lime Pie

Don’t ask me why, but ever since we started the whole moving process I have had the desire for a key lime pie!?! I am not sure where the craving came from, but I wanted it and I needed to make it. I wandered over to one of the small markets in our new neighborhood and as luck should have it, they had everything I needed. It was a sign. I had to make it now. A good Key Lime Pie is wonderful, and a good one takes no more than a few simple ingredients. I love recipes like this…where the biggest fuss is pressing the crust together and separating your eggs. It was perfect to make this week while still being busy organizing the new apartment. Also, while the days here are still quite warm - a cool and tart piece of Key Lime Pie topped with fresh whipped cream is complete. Rather the only way to end a long day. Dig in for yourself. The ease of this recipe is wonderful.

Key Lime Pie

Key Lime Pie (feeds 8 – 10)

Note: This pie is extra tart, designed to complement the crunch of the crust and have the Vanilla Whipped Cream cut through it's puckering nature. The sugar in the raw is there to add texture and crunch to the crust so it is not lost on the rich, thick filling.

Crust

4 oz (1 package) of graham crackers, ground finely

5 tbsp of butter, softened

3 tbsp of sugar in the raw

First, preheat your oven to 350 degrees. Then in the bowl of a mixer, fitted with a paddle attachment add in your three ingredients and mix until it is thoroughly mixed and sticks together when pressed with your fingers.

Next, gently pour your mixture into a 9 – 10 inch pie plate. Evenly press the crumbs across the bottom and up the sides of your plate (as far as it will go). Place it in your preheated oven and bake about 10 minutes.

Finally; once your crust is lightly golden, remove from the oven and let cool about 15 minutes before proceeding with the following recipe.

Key Lime Filling

6 egg yolks

2 tbsp of key lime zest, grated

1 can (14 fl. oz.) sweetened condensed milk

1 cup of Key Lime juice, strained

First, place the first three ingredients in a large bowl. Whisk them well until your yolks are well combined with your condensed milk.

Next, little by little add your key lime juice whisking it into your yolk mixture. Whisk it until it is all together and emulsified.

Then, gently pour the mixture into your par-baked graham cracker crust. Place your filled crust back into the oven for 20 – 25 minutes, or until the center of your pie is set and not too giggly.

Finally; when pie is set, remove from the oven and cool about 20 minutes. Then place your pie in the refrigerator and chill at least 2 – 3 hours (up to a day) before serving. Serve with Whip Cream recipe following

Vanilla Whipped Cream

1 pint of heavy cream

1/4 cup of powdered sugar

1 tbsp of vanilla extract

First, place all the above ingredients in the bowl of an electric mixer mix on medium speed until it becomes slightly thickened.

Next, change the speed of youth mixer to high. Continue mixing until your cream has doubled in volume and holds a medium peek.

Finally, to serve your pie you can spread the Vanilla Whipped Cream all over the top of your pie if you like. Then just slice and serve. Personally I like to slice and serve the pie as is and individually top each slice with the Vanilla Whipped Cream. I personally feel the more whip cream the better, but go about it as you wish.