Tangy Key Lime Pie
This recipe was given to me by one of my best friend's mom. Her mom makes it in an 11" tart pan, which looks gorgeous, but I do not have a tart pan big enough. So I bake it in a 10" pyrex pie plate. Either way, as long as you make sure not to over bake the pie, it really doesn't matter what dish you use. Key Lime Pie is my favorite cold pie, if it's done properly. Often at restaurants it can be way too sweet, but this recipe balances the tanginess of the lime perfectly with the sweetness of the condensed milk. While you can go out of your way to find key limes and painstakingly juice each tiny one (I've done it), I find that the difference in flavor between key limes and regular grocery-store limes is indiscernible in the baked pie. I've also made this pie using lemons (it was delicious), and you could try using oranges, but that might get too sweet. What's most important is that you juice the citrus right before using it—the flavor of that bottled juice is incomparable to that of freshly squeezed citrus. Pie doesn't get easier than this: key lime pie is really just some mashing, juicing, and mixing.
Ingredients for crust:
9 full graham crackers (one regular pack)
1/3 cup (75g) butter, melted
2-3 tbsp granulated sugar, to taste
Ingredients for the filling:
2–2.5 lbs (about 1kg) limes
2 (14 oz) cans sweetened condensed milk
4 egg yolks
Preheat the oven to 350° F.
Crush the graham crackers in a food processor or in a gallon-sized freezer bag with a rolling pin. When they are crushed to fine crumbs, add the melted butter and sugar to the processor or bag and shake or process to combine.
Press the crumbs into a deep dish pie plate using a measuring cup to tightly pack them.
Bake for 15 minutes until the crust is lightly toasted. When done, set aside.
While baking, use a microplane zester to remove the green outer rind of the citrus. Zest the limes until you have about 2 tablespoons of zest. Then, squeeze the limes into a measuring cup until you have 1 cup (240 ml) of juice.
Whisk together the 2 cans of sweetened condensed milk, 1 cup of lime juice, lime zest, and egg yolks into a large (at least 4 cup capacity) measuring cup or medium–sized mixing bowl until completely combined.
Pour the filling into baked crust and return to the oven for 15-20 minutes, until the filling is mostly set, but the center quivers slightly when gently shaken.
Loosely cover with aluminum foil and refrigerate at least 8 hours (overnight is better).
When the pie is completely chilled, top to taste with freshly whipped cream.