When life gives you lemons, swap them for limes (my oh so favorite citrus) and make this pie. I know before I told you to make these cookies, which are great too. But if pie is more your thing, then this one’s for you.
And as if lime wasn’t a good enough reason to whip up this confection, there’s also its graham cracker crust. Don’t get me wrong, ever since I perfected the art of making homemade pie crusts, I can’t get enough of them. But sometimes (or most times for this chica), you want something that easy and simple. Just mix graham cracker crumbs with melted butter, press into a pie pan, bake for a few minutes and voila! – You have a graham cracker crust. No frills. Easy. And delicious.
Making the filling is just as easy. Beat the yolks with the zest, add the condensed milk and beat again then add the lime juice and voila! – You have your pie filling. Can’t find key limes to juice? No fret – just use regular limes like I did.
The third component of this pie is one you should NOT skip. And don’t even think of using the store-bought stuff. Take the extra, um, one minute to make fresh whipped cream at home.
Now the last part is the most difficult. This pie has to chill for a few hours in the fridge so that you have a nice slice to enjoy (as opposed to a goopy mess). I know that’s kinda mean but trust that it will be worth the wait.
"Key" Lime Pie
1 cup plus 2 1/2 tablespoons graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
1 1/2 tablespoons lime zest (about 2 limes)
3 egg yolks
1 14-ounce can sweetened condensed milk
2/3 cup fresh lime juice
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar
Heat the oven to 350 degrees. Pulse cracker crumbs, sugar and butter in a food processor to combine. Press evenly into bottom and sides of a 9-inch pie pan. Bake until lightly browned, about 10 minutes, and let cool.
In a medium bowl, beat lime zest and egg yolks with a hand mixer until pale and thick for about 5 minutes. Add the condensed milk and beat until thick, for another 3-4 minutes. Add the lime juice and mix until smooth. Pour the filling into the prepared pie crust and bake until the filling is just set in the middle (with a bit of jiggle) for 8-10 minutes. Let the pie cool.
Meanwhile, in a medium bowl, beat the cream and confectioners' sugar with a hand mixer to stiff peaks. Spread the whipped cream over the top of the pie and chill for 2-3 hours before slicing and serving.