I don’t know why, but balls seem to be a theme lately – and yes, you can take that anyway you want, because the references and inferences have included them all!! And Key Limes are – little green balls. I had a whole bag of them that we got at the Farmer’s Market because my daughter wanted Key Lime Pie. I’ve never made Key Lime pie – I love it, and just didn’t want to take on all the work of making one – I figured it was just about like making cheese cake. I wasn’t really looking forward to this.
Imagine my surprise to find out that, almost universally, the sites I looked up online had the same recipe. That almost never happens in the world of food. EVERYONE has a little twist on the written recipe, then they write their version down, and someone else puts a twist on that…not Key Lime pie. Which made me curious about what would happen if I DIDN’T follow the recipe exactly. I made the pie according the recipe this time, but I can guarantee that I’ll be playing with it in the future!
And it’s a simple recipe, both in ingredient list and composition. 2 ingredients for the crust, 3 for the filling. The “hardest” part of this recipe is squeezing the limes – they are really tiny, and it took about 25 to make the amount of juice I wanted. You can use bottled juice and just get a few fresh limes to zest, if you’re not in the mood for squeezing 25 little green balls 😀
My ADD had kicked into full swing, and I had everything going at the same time (and a couple extraneous projects), and left some things waiting that the recipe said to do first (yeah, like mixing the filling before I’d even mixed the crust…) The recipe held up well, so don’t stress about “doing things in order” here.
What set this Key Lime pie apart for me was the crust. I didn’t have any graham crackers, but I did have Trader Joe’s Butter Almond Cookies – and they made the BEST crust I’ve ever had! I am going to try it with gingersnaps too. I added some extra almonds, which gave the crust a really nice crunch.
Key Lime Pie
1 1/4 c. cookie crumbs
1/3 c. toasted almonds, ground (optional)
5 tbs. butter, melted
1-14 oz sweetened, condensed milk
4 large egg yolks
1/2 c. Key Lime juice
1-2 tbs. lime zest (depending on how “tangy” you like it – I used the zest from 5 limes)
Preheat oven to 350F.
Mix cookie crumbs, ground almonds and butter. Press into bottom and at least half way up the sides of a 9″ pie plate. Bake in center of oven for 10 minutes. Remove and let cool while preparing the filling.
Empty condensed milk into a bowl. Add egg yolks and mix well. Add lime juice and zest, and mix well again (filling will thicken slightly). Pour into pie crust, and bake for 15 minutes.
Let it cool at least enough not to burn your mouth 😀
The recipe said to let it cool completely, then refrigerate for at least 8 hours. I think mine cooled on the counter for about 2 hours before I HAD to try a piece!!
Some lightly sweetened whipped cream is a fabulous addition.