Last weekend, we were invited to a potluck and, on a whim, I decided to make and bring a homemade key lime pie. With it’s fresh lime flavor, key lime pie just screams ‘spring’ to me and once I got the idea in my head, I couldn’t get it out!
Of course, I turned to Martha for the best recipe out there.
Ingredients (adapted from Martha Stewart):
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons brown sugar (regular is fine, too)
1/2 cup freshly squeezed key-lime juice (I cheated here because we don’t have Key limes in season right now, so I just used regular lime juice. Just make sure to use REAL limes and not bottled lime juice)
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk (don’t use the fat/sugar free kind, unless you want a gross pie)
4 large egg yolks
Pour the mix into the cooled crust, and bake for 15 minutes or until set.
Leave the pie to cool for at least six hours (overnight is preferable).
I apologize for the quality of these photos, but by the time my pie had cooled down it was dark out! #ihatewinter
Nevertheless, once the pie is completely cooled, whip up the cream with a tablespoon or two of sugar (if you like), and smooth it on top of the pie using a spatula or large spoon. Sprinkle the remaining zest (and some toasted coconut, if you have it!) on top. Et voilà! You got pie!
If you can resist, it’s even better the next day!