Saturday, May 30, 2015

Key Lime Pie

Boy it is hot out already!! This is Martha Stewart's Key Lime Pie recipe. My cousin made this pie for us last summer and it was so tart and refreshing!! I have been looking forward to making this for quite some time.

One of the perks of this pie is that you can make it ahead of time. I also took a peek at the Pioneer Woman's Key Lime Pie Sorta Recipe and hers is pretty similar except that instead of room temperature she makes hers as a refrigerator pie  and chills it for 1 hour or more prior to serving. She also uses 2 eggs instead of 4. Maybe next time I'll use 3 eggs?

I used regular limes instead of key limes since there weren't any at the store. I made these in small bowls so that each was a serving and could be stored for a little longer. I used about 2 heaping tbsp of graham cracker crumbs in each and then pressed them in using the bottom of one of the other bowls. The filling was about the same thickness as the graham crackers, so if you'd prefer less crust use less of the crumbs. As these are a lot smaller I baked the crusts for 10 minutes and baked the pie with the filling for 9 minutes. 
Key Lime Pie
Makes 1 pie or 10 ramekins

1 1/4 cups graham-cracker crumbs (1 - 1 1/2 packs of graham crackers)
6 tablespoons unsalted butter, melted and cooled
3 tablespoons granulated sugar
Pinch of salt

Filling (makes about 2 cups worth of filling):
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key-lime juice
1 tablespoon grated Key-lime rind

3/4 cup heavy cream, chilled

Heat oven to 375°. Put graham crackers in the food processor and pulse until combined. Add butter, sugar, and salt and continue to pulse until combined. Press into a buttered 8-inch pie plate (or whatever container you are using), and bake 15 minutes, until lightly browned. Let cool completely.

In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust.

Lower oven to 325°. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged.

Remove from oven, and let stand until cool. Prior to serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature.

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