key lime pie3:37:00 PM
An actual recipe post? Can it be?
Ingredients (adapted from Martha Stewart):
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons brown sugar (regular is fine, too)
1/2 cup freshly squeezed key-lime juice (I cheated here because we don't have Key limes in season right now, so I just used regular lime juice. Just make sure to use REAL limes and not bottled lime juice)
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk (don't use the fat/sugar free kind, unless you want a gross pie)
4 large egg yolks
Begin by smashing the graham crackers so that they make a fine crumb mixture. If you're fancy, use a food processor. If you're me, use your African wooden pestle gifted to you by your awesome Mama.
Preheat your oven to at 350 F/175 C. Mix the crumbs with the butter and sugar (it's ok to add more/less butter if needed here), and press into an un-greased pie pan. Bake for 10 mins and then leave to cool.
Next, juice and zest your limes. Set some of the zest aside for later and mix the zest/juice with the condensed milk and egg yolks in a large mixing bowl.
If the crust crumbles onto the pie a little when you take it out, never fear! We'll be covering that part up ☺
Leave the pie to cool for at least six hours (overnight is preferable).
I apologize for the quality of these photos, but by the time my pie had cooled down it was dark out! #ihatewinter
Nevertheless, once the pie is completely cooled, whip up the cream with a tablespoon or two of sugar (if you like), and smooth it on top of the pie using a spatula or large spoon. Sprinkle the remaining zest (and some toasted coconut, if you have it!) on top. Et voilà! You got pie!
If you can resist, it's even better the next day!