05
Jul
10

Key lime pie, revisited

After suffering a major key lime pie failure last year (I added more lime juice to increase the tartness, so the center never solidified), I wasn’t sure I’d ever recover. But a bag of key limes called out to me at Giant, and next thing I know, I’m juicing tiny limes–surprisingly tiring, unless you have pianist fingers or something.

(Note: 1 bag of key limes yielded 1/2 cup of juice, which is exactly what the recipe calls for.)

I wish I hadn’t copped out and bought a Keebler crust, since it brought nothing to the party. Next time, I’ll try the homemade graham crust below with at least a teaspoon of kosher salt to set off the sweetness of the pie.

This recipe still isn’t tart enough, but as I learned last year, sometimes you’ve got to rein in the creativity when it comes to baking.

Recipe Adapted from Sarah Ramirez’s Key Lime Pie

2 cups of graham cracker crumbs
1/2 cup of sugar plus 2 tbsp, divided
4 tbsp unsalted butter, melted
4 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup fresh key lime juice (or bottled)
3/4 cup chilled heavy cream

Sliced limes plus chopped white chocolate for garnish.

1. Preheat oven to 350 degrees.

2. Combine graham cracker crumbs, 1/2 cup of sugar and butter.

3. Press mixture over bottom and up sides of 9″ glass plate.

4. Bake crust in middle of oven for 10 minutes; let cool.

5. Whisk egg yolks, condensed milk, and lime juice. Pour into crust.

6. Place on baking sheet and bake for 15 minutes, or until center is set (usually anywhere from 15-3o min).

7. Cool on wire rack for 1 hour. Refrigerate 4 hours or overnight.

8. Beat cream until frothy with 1 tsp vanilla extract. Spread over pie and garnish with lime slices and finely chopped white chocolate.

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