Key Lime Pie
Alright, I’mma be honest with you: I never did like key lime pie much. Back when I was a kiddo, I mean. It was too tart, too bitter, to lime-y.
But (fortunately?) these past many years of drinking whiskey, chewing up entire raw ghost peppers, and siphoning gasoline (I kid. Mostly.) have left my tastebuds slightly dulled, though that’s not to say stupid, and perhaps that’s for the better.
While I suspect that my tolerance for spice is and always has been fundamental, born into my DNA, my tolerance for bitter and sour – like most people’s – has been cultivated. Not that I really tried to cultivate anything, more like my tongue got lazy and stopped caring.
And that might sound like a bad thing, except that it means I like Key Lime Pie and grapefruit juice now.
Man, sounds like it’s time to move to Florida.
(And speaking of grapefruit and pie, also try my super special, very unique Pink Grapefruit Pie!)
Key Lime Pie
- Yield: 8
- Graham Cracker Crust:
- 1 1/3 cups very fine graham cracker crumbs (about one whole sleeve of crackers)
- 1/3 cup sugar
- 6 tablespoons butter, melted (3 ounces)
- 1/2 teaspoon vanilla extract
- Key Lime Filling:
- 2 teaspoons key lime zest (6–8 limes)
- 1/2 cup key lime juice (12–20 limes, depending on juiciness)
- 1 –14 ounce can sweetened condensed milk
- 4 egg yolks
- For serving, optional: whipped cream
- Make the crust: Preheat oven to 350 F
- Combine crumbs, sugar, butter, and vanilla well. Remove any large pieces of graham cracker; they will make it difficult to cut the pie.
- Press crumbs into a standard 9″ pie pan, building up the sides to a depth of about 1 1/2 inches.
- Bake for 12 minutes at 350. Remove and set aside.
- Reduce the oven heat to 325 and make the filling:
- Wash the limes before zesting and juicing.
- Combine zest, juice, milk, and egg yolks well.
- Pour into crust.
- Bake about 14 minutes, or until set but still with a slight jiggle in the middle.
- Cool and refrigerate until cold, 2-4 hours.
- Slice and serve with whipped cream if desired.