HOW TO MAKE KEY LIME PIE

Key lime pie is a popular dessert fare in many Florida restaurants. True Key lime pie uses only limes that come from the Florida Keys. These limes are just about half the size of the more common Persian limes.

This recipe will work with either Key limes or Persian limes, but of course, if you don’t use Key limes, it won’t quite be a Key lime pie, would it?

INGREDIENTS:

1/2 cup lime juice
4 egg yolks
4 tsp. grated lime zest
1 can (14 oz.) sweetened condensed milk
11 pieces graham crackers, crushed
5 Tbsp. unsalted butter, melted
3 Tbsp. white sugar
Whipped cream (optional)
3-4 thin slices of lime for garnish (optional)

TOOLS:

Wire whisk
Mixing bowl
9-inch pie tin

STEPS:

1. First, prepare the lime filling. In a mixing bowl, whisk the egg yolks and lime zest until the mixture turns light green.
2. Beat in the condensed milk and the lime juice. Now set this mixture aside at room temperature until the mixture thickens.
3. Preheat the oven to 325°F.
4. Prepare the graham crust by adding the sugar and melted butter to the crushed graham crackers and mixing well. Pour the mixture into a pie tin. You could use a spoon or cup to press the mixture against the bottom of the pie tin to make the crust as firm and flat as possible.
5. Bake the crust until it is lightly browned. This will take 15 minutes, more or less. Once the crust is done, take it out of the oven and let it cool.
6. Pour the thickened filling onto the cooled crust and bake your pie on the center rack for 15 minutes, or until the center sets. The center should be able to wiggle a little when shaken. It should not be too firm.
7. Once your pie is done, remove it from the oven and allow it to cool at room temperature. Then, refrigerate your pie until it is well chilled. This would normally take around 3 hours.

If you wish, you can top the top the pie with meringue or whipped cream and maybe some lime slices or grated lime zest.

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