In honor of Pi Day I thought I’d share with you one of my easiest and tastiest pie recipes: Key lime pie.* Be warned this recipe is sooo good that it will make you a Key lime pie snob. No one in my family bothers to order Key lime pie at a restaurant anymore. On the bright side it’s so easy a child could make it.
Key Lime Pie
1 ½ cup graham cracker crumbs
6 T butter, melted
3 T sugar
Combine all three ingredients and press gently into a pie pan. Bake at 350º for 10 minutes. While the crust bakes mix together the filling.
1 can sweetened and condensed milk
4 egg yolks
1 T lime zest
½ cup squeezed lime juice (about four limes)*
Whisk together and pour in the baked crust. Bake for another 15 min. Let cool completely. (I often store the pie in the freezer until 30 min. before serving. I’ve kept Key lime pies in the freezer for more than a month with great results.)
1 ½ cups heavy cream chilled (sometimes I whip the whole pint because whipped cream is always a good idea.)
3 T sugar
Whip cream and sugar. Mound cream on pie, making swirls with the spatula. Garnish with thinly cut limes.
Enjoy! Happy Pi Day!
* The name Key lime is a misnomer because I don’t actually bother with Key limes. I’ve tried a couple of times and after wasting hours juicing authentic Key limes I’m convinced that the flavor isn’t any better than with normal limes which only take a few minutes to juice. It is, however, critical that you use freshly squeezed lime juice. The store-bought juice in a bottle will not cut it.