My husband loves key lime pie and I love my husband, so for Valentine’s Day I decided to bake him a key lime pie. Plus, we just decided to book a vacation in Key West so it seemed like the perfect sweet to make. I’ll be honest with you, I had never eaten key lime pie so I needed a recipe I could trust. I found this recipe on the Food Network (from an episode of Giada’s Weekend Getaways) and followed it to a T. I just made some slight alterations to directions and added some helpful info below. The hubs loved it. Said it was the best Key Lime Pie he ever had. Ironically, about a week later he ordered some key lime pie at Joshua’s, which is one of our favorite restaurants in the whole world, and said mine was definitely sweeter and even better. Great success! I guess it was worth my UNBELIEVABLE efforts (yes, plural) at finding key limes.
Graham Cracker Crust:
-1/3 of a 1-pound box graham crackers (I used 1 whole plastic package from within the box plus 2 more graham cracker bars from the 2nd package; it was just enough. Next time I might do more like 1.5 packages.)
-5 tablespoons melted unsalted butter
-1/3 cup sugar
3 egg yolks (yes, yolks! Not whites. I saved my whites for an omelet)
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice
Preheat the oven to 350 degrees F.
Break up the graham crackers and process in a food processor until just crumbs. If you don’t have a food processor, place the crackers in a large zip lock bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Mine stuck a little bit when I tried removing slices later so you might want to consider spraying the baking dish with a little pam. Bake the crust until set and golden (8 minutes). Set aside on a wire rack; leave the oven on.
For the filling:
Meanwhile, in an electric mixer beat the egg yolks and lime zest at high speed until a little fluffy (about 5 minutes). This step confused me because I thought it was supposed to look fluffy like egg whites – it will not look like that. I also didn’t have a wire whisk attachment, which the original recipe called for, so I just used my regular beaters. Or you could hand whisk it. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
The original recipe called for this step:
“Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.”
I just shaved a bit more zest on top, sliced a leftover lime for decoration and used some canned whipped cream to decorate the edge.