Key Lime Pie

Of all the dishes that I make the one that is by far and away the most requested by friends is the key lime pie recipe that came from my aunt. People have requested it as rewards for success and comfort during stressful times and pies (key lime in particular) are great for all moods.


However, the absolute best time for key lime pie is during the summer. It is cool, tart and an extremely tasty way to “beat the heat”. Plus it is way easier to make than the people who will enjoy it think. You earn far more bonus points than the work should suggest. So as summer slips away, far too quickly for my tastes, celebrate the sun and summer relaxation as only a homemade key lime pie can.

So the trick to this key lime pie, is that most of the time I make it, I don’t actually use key limes. To the key lime purists out there, this seems like a travesty that deserves a swift kick out of the kitchen. The first time I had it I was skeptical myself, and while there is a slightly different taste, it is really a wonderful pie. Furthermore I have tried the recipe using all key limes, all standard limes and mix of the two. Personally my favorite is a mix of the two, but ONLY when good really fresh key limes are available, if not just stick with normal limes.


What you need:
Graham crackers (one packet from a box of three packets)
5 tablespoons butter
2 tablespoons sugar
1 teaspoon allspice
4 large eggs
5-8 limes (enough to make ½ cup of lime juice)
1 can (14oz) sweetened condensed milk

For whipped cream topping
Whipping cream
1 ½ teaspoon pure vanilla extract
Sugar to taste

For candied lime zest
Lime zest
1/2 to 1 cup sugar
1/2 to 1 cup water

Preheat oven to 325 and place oven rack to lower middle position.
Zest the limes (you will need ~4 teaspoons of lime zest, but I recommend zesting all of the limes as you can as you can use the leftovers for all sorts of things, including candied lime zest to top the pie).
In medium sized, non-reactive bowl (stainless steel, glass, ceramic) whisk together the yolks of the 4 eggs together with the lime zest for 1 to 2 minutes until the mixture has a light green color (again I recommend setting aside the egg whites due to their versatility, my personal favorite is to make Meringues out of them).
Whisk in the sweetened condensed milk until mixture is smooth
Whisk in the lime juice, making sure that the juice has fully mixed with the thick milk.
Cover and set aside to thicken while you prepare the crust (minimum of 30 minutes).

Break up the graham crackers and mix in a food processor until it is the consistency of sand
Melt the butter.
In medium size bowl mix together the graham cracker crumbs, butter, sugar, and all spice with a fork.
Pour the mixture into a pie plate and press down to make an even thickness across the bottom (I start with a smooth bottomed glass or measuring cup to try to make it level, but move to using my hands when I am refining the process (hands truly are the best tool in a kitchen). For the sides I try to use my two thumbs, one pressing down while the other presses the mixture against the edge of the pie pan until the mixture is compact enough to hold its form.
Bake the crust until it begins to brown and the kitchen is filled with the smell of graham crackers (15-20 minutes.
Remove from the oven
Adjust the oven rack to the middle position and fill the crust with the thickened lime mixture (this must be done while the pie crust is still warm for the best results)
Bake until the center is firm but still wiggles when you jiggle the pan (15-20 minutes).
Let cool on the counter top for at least 3 hours. For an extra cool pie wrapped with plastic wrapped or cover with foil, making sure you don’t touch the foil to the pie filling and chill in refrigerator.




Candied lime zest
In a heavy bottomed sauce pan pour in equal parts sugar and water (between 1/2 and 1 cup depending on how much simple syrup you want to make). Heat mixture over medium heat stirring frequently, when the sugar is fully dissolved and the mixture begins to bubble add the left over lime zest, lower heat to medium low and slowly simmer the zest in the mixture for 3 to 5 minutes.
Stain out the candied lime zest, saving the liquid as you now have a wonderful lime simple syrup.

Whip together the whipping cream, sugar and vanilla extract until you have a fairly thick whipped cream.

Once the pie is cooled you can place the whipped cream onto of the pie, shape it as desired and top the whipped cream with the candied lime zest.