Thursday, June 10, 2010
REAL Key Lime Pie
I can't take it anymore, so I'm going to rant, lecture, wave my arms and generally make a fool of myself. But you'll get a recipe before it's over.
If you're not from Florida:
Key lime juice is not the same thing as lime juice. Key limes are yellow. If you see a "Key" lime pie that's green, it's not the real thing.
When you make a recipe for Key Lime Pie, please don't call it Key Lime Pie unless it contains Key lime juice. Call it a lime pie, people won't think less of it. They'll still enjoy it. It's not like Buffalo chicken wings, which are made in the style of those from the city of Buffalo...there isn't any buffalo in the chicken wings.
When I was growing up in Miami, everyone had a Key lime tree. To make Key lime pie, you had to juice a lot of little Key limes to get enough juice to make a pie, but it was so puckeringly tart that it complimented the sweetened condensed milk and made a delightful sweet/tart creamy dreamy pie. You would never think of using the rind of the lime to make it more limey because with Key limes there is no doubt what your dessert is.
I'm not a complete Neanderthal, so now that I live in California, I do buy Key lime juice in a bottle, but it comes from actual Key limes so I'm OK with it.
My grandmother would have made her Key lime pie with a pastry crust as that is traditional, but I like mine in a graham cracker crust. This brings me to my recipe for Key lime pie. It's not for the faint of heart as it has a bazillion calories, a whole cup of Key lime juice, six uncooked egg yolks and two cans of sweetened condensed milk. But you'll have a killer Key lime pie.
Lethally Delicious is on vacation, so responses to comments will be delayed. This post (and others) was squirreled away for a rainy day. Enjoy!
Key Lime Pie - makes one 9" pie
Note: I never use graham cracker crumbs for my graham cracker pie crusts. To me, the flavor and texture just aren't the same, but you can use them to make this easier. You can crush your graham crackers in the food processor or blender.
For the crust:
6 ounces graham crackers
6 tablespoons butter, melted
3 tablespoons sugar
For the filling:
6 very fresh large egg yolks, at room temperature
2 14 ounce cans sweetened condensed milk
1 cup Key lime juice
Preheat oven to 350 degrees.
To make the crust: Pulverize the graham crackers in a food processor or blender. Place in a medium mixing bowl, stir in the sugar and pour the melted butter over the crumbs. Mix well with a fork or your hand. Transfer to a 9" pie plate, patting well until you have a uniform crust. Bake crust for 8 minutes, or until fragrant or lightly browned. Cool completely on a wire rack.
To make the filling: Beat egg yolks in a mixing bowl with the whisk attachment until pale yellow and ribbon-like, about 8 minutes. Add sweetened condensed milk and beat until combined. Turn mixer to low and add Key lime juice in a slow stream and mix until combined. Pour into pie shell. Refrigerate 4-6 hours or until set.
Serve with whipped cream, if desired.