I’m keeping with the citrus theme! This time around, I decided to make a key lime pie. The only thing was…even though it’s supposed to be key lime season, I failed to find key limes at three of the grocery stores I was at. So I used regular limes as it’s still better to use fresh limes than bottled key lime juice! I thought that making this would be a whole other fiasco, but little did I know, there’s only THREE ingredients in key lime pie. THREE! And places charge this pie as if it’s some magically rare and exotic thing (I guess it could be since it’s key lime but it’s grown in Florida and Mexico so it’s not that exotic or rare). After searching numerous recipes, I came to the conclusion that there’s so many different variations just using the three ingredients that I wouldn’t go wrong with coming up with my own.
To begin, make the graham cracker crust. I used the same recipe for my chocolate pudding pies and cheesecakes. I crush the graham crackers in a ziplock and mix the sugar and butter straight in to minimize clean up.
Zest three limes! Some recipes I saw had the zest, some omitted, but I love zest from any kind of citrus so I had to include it! Then squeeze out 1/2 cup of lime juice.
In a mixing bowl, mix together the egg yolks and sweetened condensed milk. Some recipes called for 4 yolks, some 6, some two cans of condensed milk, some one. I decided on 5 yolks and one can.
Once that is all mixed, pour in the lime juice and add in the zest. Almost immediately, the mixture will begin to thicken as a result from the acid.
Pour the custard into the graham cracker crust and bake for 15-20 minutes, until the center is just set but still jiggly (not liquid but not completely solid).
Once it is done, allow it to cool to room temperature then move to the refrigerator to completely cool. Then, add fresh whipped cream and decorate with lime slices! I precut the pie before placing the cream on as I wanted each slice to be cleanly cut. Now, you can enjoy or freeze it for a different texture!
Key Lime Pie
makes one 9 inch pie
Graham Cracker Crust
10 full sheets of graham crackers
1/2 stick unsalted butter, melted
1/4 c sugar
Preheat oven to 350. Butter a 9in pie pan.
In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin. Open and pour in sugar and make sure it evenly disperses. Pour in the melted butter and mix so that all is covered. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds. Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup. Bake for 10-15 min.
Key Lime Custard
5 egg yolks
1 can sweetened condensed milk
1/2 c key lime juice (or lime if you cannot find key limes)
3 Tbsp lime zest
While the crust is baking, make the custard. In a mixing bowl, combine the egg yolks and sweetened condensed milk and mix well. Add the lime juice and zest and mix until the mixture thickens. Pour into baked graham cracker crust and bake at 350 degrees F for 15-20 minutes until the center is just set (not liquid, but not entirely firm either).
Allow to cool to room temperature, them move into the refrigerator to continue to cool. Finish it off with fresh whipped cream and lime slices!