I’ve always been a sucker for lime anything. Key lime pie, marinades, candy, popsicles (Fla-vor-Ice, obviously!). I think I inherited this particular taste preference from my dad, who once wrote to Life Savers telling them they should make a roll of strictly lime Life Savers, like they do with wild cherry ones. Sadly, that never happened. But if anyone from Wrigley is reading this blog…
Key lime pie is one of those things that, while incredibly simple to make, was added to my 30 By 30 List because I’d never made it. With a graham cracker crust & smooth tart filling, how could you not like this and want to make it?
This recipe came together in no time and tasted great. I completely forgot to garnish the pie with additional lime zest, but thankfully since there was already lime zest in the filling, it still tasted great. Neither my husband nor I are big whipped cream people (I know, right?), so I only whipped a cup of cream (the original recipe calls for 1.5 cups), and served it on the side for people who are less strange than Tom and me. I think 1 cup is enough, though, even if everyone likes a healthy dose on their pie.
Key Lime Pie
Adapted from Martha Stewart
1.5 cups graham cracker crumbs
6 Tbsp. unsalted butter, melted and cooled
4.5 Tbsp. sugar, divided
1 (14 oz.) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key lime juice
1 Tbsp. grated lime zest, plus more for garnish
1 cup chilled heavy cream
Heat the oven to 375. Combine the graham cracker crumbs, butter, and 3 Tbsp. sugar. Mix well and press into a 9″ pie plate. Bake until lightly browned, about 12 minutes, and then move to a wire rack to cool completely.
Lower oven to 325. In a medium bowl, gently whisk the condensed milk, egg yolks, lime juice and zest. Pour into the prepared crust. Bake until center is set but still quivers when pan is nudged, about 15-17 minutes. Cool completely on a wire rack.
Shortly before serving, combine the cream and remaining 1.5 Tbsp. sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peeks form, about 2-3 minutes. Spoon over the cooled pie, garnish with additional lime zest, and serve immediately.