Key Lime Pie

Beautiful Key Limes

I was fortunate to find some key limes at the store recently and I can't resist buying them. Last year, I was able to purchase locally-grown key limes, but the farmers market that sold them has changed hands and I'm not over-thrilled. That said, I asked our office expert in key lime pie for his (yes, his) recipe and he gave it to me from memory (scary)..

Key Lime Pie

Notes:
These are simple ingredients and there are few of them which is my favorite kind of recipe. This is just proof that it doesn't take a lot of ingredients to make something that is really a great expression of the ingredients, individually or as a whole. I am a bit concerned about the tartness of the pie - Key limes vs. Persian limes, but we'll just have to give it to try and see if the balance is there or not.*
Seems like a lot of lime juice at first, but it eventually works into the condensed milk/egg yolks mixture. Just make sure you don't slop it around like I did and end up with it on your kakhi pants too.


Key Lime Pie
Preheat oven to 350 degrees.
Crust:

Key Lime Pie Crust Ingredients

9" pan – spray with non-stick (I used a pyrex glass pie pan)
9 full Honey graham crackers – broken, not crushed. Pieces should be no larger than about ¼" but variation in size and shape is entertaining to the palette (typical C).
5 tbs melted butter
2 tbs granulated sugar
Mix together, spread in pan, bake for 10 minutes. Remove and let cool while you make the filling.


Filling:
½ cup + 2 Tbs fresh squeezed lime juice. Varies depending on the
tartness of the limes
1 can (14oz) sweetened condensed milk
4 egg yolks (whites saved for divinity when the humidity cooperates) 
Blend ingredients thoroughly. Pour into crust, bake for 15 minutes. Remove and let cool. Then chill in refrigerator (between 4 and 8 hours depending on the coldness).

Key Lime Pie Filling Ingredients**

Pretty damn easy when you get right down to it. Thanks C!


* Well, it's tart, but in a good way - ie. not too much so but it is not cloyingly sweet (that is WAY worse than being too tart). I'm pleased. I need to try this recipe with Persian limes to see what the difference is and if they are a decent substitutes for Key limes.
** Excepting egg whites that will be used as mentioned above.