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Key Lime
Pie Recipe
Serves 8 |
I love Key Lime Pie ! (I
even have a
low-fat version
for you). It is
obviously made from
key lime juice
mixed with a custard filling, baked in a
graham cracker crust,
which does not get soggy when refrigerated. Variations of it are found
across America; Key west locals make this recipe. Some dress up the pie with
meringue or whipped cream. A true key lime pie is mellow yellow. Although
this pie can be made with bottled key lime, I prefer the flavor of fresh. |
For the crust:
For the filling:
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4
pasteurized egg yolks (see
Pantry, Eggs) - available from the grocery store. |
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1, 14-ounce can sweetened
condensed milk |
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1/2 cup key lime juice (Key
limes are available in the grocery store from early winter and late
summer months. Bottled is available year round. Can also use limes from the
grocery store, preferably the Tahiti or Persian varieties.) |
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1-1/2 cups heavy cream
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2 tablespoons sugar
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1/4 teaspoon
lime oil (optional)
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- For the crust:
Preheat oven to 375 degrees F. Butter a 9-inch glass pie plate with some of
the melted butter, and set aside. Combine graham cracker crumbs, sugar and
remaining melted butter in a medium mixing bowl; then transfer to prepared pie
pan. Spread crumbs evenly on the bottom and up the side of the pie plate;
then, using your fingertips, press firmly down on crumbs to form a crust. Bake
crust until lightly browned, about 8 minutes.
- For the filling:
Briefly whisk pastuerized egg yolks in a large mixing bowl; then gradually add
the condensed milk, whisking until smooth. Add lime juice, optionally the lime
oil and mix until just combined. Pour filling into prepared crust (filling
will thicken as it sits). Cover pie with plastic wrap, being careful not to
let it touch the surface of the filling, and refrigerate until well chilled,
at least 6 hours or overnight.
- Just before serving,
whip cream: put heavy cream and sugar in a large, well-chilled
mixing bowl. Beat cream with a whisk or an electric beater on high speed until
cream just forms soft peaks (do not overbeat). Decorate pie with large dollops
of whipped cream.
From Saveur Magazine
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