Wanted to use the rest of the key lime juice that my mother in law got me last year in Key West. It expires this month so I didn’t want it to go bad…so I made a Key lime pie…
1 Graham Cracker Crust (recipe below), pre-baked
4 egg yolks
Grated zest of 1 or 2 key limes
1 (14-ounce) can sweetened condensed milk
1/2 to 2/3 cup key lime juice (depending on how tart you like your pie), fresh or bottled
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
6.Bake for about 15 minutes, until the filling appears set but still wobbly. Cool to room temperature on a wire rack. Cover with loosely tented foil (or slip the pie into a pie keeper), and refrigerate for at least 3 hours before slicing. (If you accidentally touch something to the surface of the pie and mess up the finish, don’t sweat it. That’s why God made whipped cream.)
7.For the Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and add the confectioners’ sugar. Whip on low-speed to combine, and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
8.Serve pie topped with whipped cream, and garnish with a little grated lime zest.
Graham Cracker Crust
Makes one 9-inch crust
1 3/4 cups graham cracker crumbs (ground fine from 12 large graham crackers)
1/4 cup light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1.Preheat the oven to 350 degrees F. Lightly butter your pie plate, and set aside.
2.In a small bowl, stir together the graham cracker crumbs, brown sugar and salt.
3.Add the melted butter and mix thoroughly, first with a fork and then with your fingers. (If the mixture seems too sandy, wet your fingertips under running water, and keep mixing.)
4.Press the mixture evenly into the bottom and up the sides of your pie plate.
5.Bake for 8 minutes.
6.Cool the crust on a wire rack for at least 30 minutes before filling.