Key Lime Pie

With the warm summer heat there's nothing more refreshing than a fruit dessert.  Some of my favourite desserts to make in the summer are pies and tarts.  Last summer, I noticed a display of Key limes at my grocery store.  I had never even seen a Key lime before and I was determined to make a true Key lime pie.  From what I've read, Key limes have a different taste from the typical Persian lime.  They are smaller, contain seeds and have a more tart flavour.  In this recipe the acidity in the lime juice is suppose to thicken the custard but to truly make it set, it needs a little heat from the oven.  Regular Persian limes can be substituted for this recipe but there may be a slight flavour difference.

I made two pies to bring to an outdoor picnic and they seemed to be a real crowd pleaser.  Since it was a hot day I just added canned whipped cream to top the sliced pie but at home I would typically put a dollop of my very own whipped cream.  Either way, the sweetened whipped cream really balances out the tart notes of the pie and not to mention, it makes it look pretty.

I bought a small bag of approximately 20 Key limes, which is the right amount for the recipe.

These small limes are the equivalent of 4-5 regular limes.

 I made sure to strain the juice from any seeds before adding it to the yolk mixture.

Another good tip is using a measuring cup to flatten the graham cracker crust into the pie plate.

Luckily, I had a few slices left over from the picnic to enjoy on my balcony. Yum!

Key Lime Pie

Ingredients

Filling
4 large egg yolks
4 teaspoons grated fresh Key lime zest
16 ounces of sweetened condensed milk (1 1/2 cans)
1/2 cup fresh Key lime juice (approximately 18-20 limes)

Graham Cracker Crust
22 graham crackers, broken into 1-inch pieces
5 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Topping
1 cup heavy cream, chilled
1/4 cup confectioners' sugar

For the Filling:
Whisk the egg yolks and zest together in a medium bowl until the mixture has a light green tint, about 2 minutes.  Whisk in the condensed milk until smooth, then whisk in the lime juice.  Cover the mixture and set aside at room temperature until thickened, about 30 minutes.

For the Crust:
While the filling is resting, adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham cracker pieces in a food processor to fine and even crumbs, about 30 seconds.  Sprinkle the butter and sugar over the crumbs and pulse to incorporate.

Sprinkle the mixture into a 9-inch pie plate.  Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate.  Bake until the crust is fragrant and beginning to brown, 13 to 18 minutes.  Transfer the pie plate to a wire rack and leave the oven at 325 degrees.  (The crust must still be warm when the filling is added.)

Pour the thickened filling into the warm pie crust.  Bake the pie until the center is firm but jiggles slightly when shaken, 15 to 20 minutes.  Let the pie cool slightly on the wire rack, about 1 hour, then cover loosely with plastic wrap and refrigerate until the filling is chilled and set about 3 hours.

For the Topping:
Before serving, whip the cream and sugar together with an electric mixer on medium-low speed until frothy, about 1 minute.  Increase the mixer speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes.  Spread the whipped cream attractively ove the top of the pie.

Source: adapted from The America's Test Kitchen Family Baking Book