10 January 2011

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
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.
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.

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.

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