Key Lime Pie

Ingredients
  • Crust
  • 18 whole Graham Crackers (the 4-section Large Pieces)
  • 1/3 cup Sugar
  • 1/3 cup Butter, Melted
  • _____
  • Filling
  • 1 Tablespoon (heaping) Lime Zest
  • 1/2 cup Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk
Preparation Instructions

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

MORE DETAILS

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We’ve got to begin by making a good graham cracker crust. Put 18 graham crackers (that means the full rectangle) into a food processor.

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Pulse until totally crumbled. You could also put the crackers into large Ziploc bags, hand them to your sons, and say “Have at ‘em, boys.” It’ll just take a minute or two.

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Pour the crumbs into a bowl.

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Then throw in a little sugar.

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Or a lot, if that floats your boat.

It usually floats mine nicely.

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Some butter. Regular, please. This concoction needs the salt.

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Melt it in the microwave.

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Then just drizzle the butter over the crumbs.

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Stir the mixture with a fork.

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It should be moist, but still very crumbly.

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Pour the crumbs into a pie pan.

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Using your fingers, press the crumbs gently so that they form a crust on the bottom and sides of the pan. Again, don’t expect the crumbs to stick together like glue; the crust should easily crumble if you mess with it too much.

Now just bake the crust in a 350-degree oven for about 5 minutes. This will toast it up a little bit and cause the crust to set.

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Grab some limes. If you have Key Limes, yahoo! If you don’t, grab some of these regular peasants.

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Now zest a couple of them. You’ll need a heaping tablespoon of zest.

And if you don’t have a microplane zester, please obtain one at your earliest convenience.

And when you do: run the zester over the lime—not the other way around.

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Now halve and squeeze the puppies until you have 1/2 cup of juice.

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Now dig around your fridge until you find two eggs. Heave a sigh of relief. Then scribble “eggs” on your grocery list.

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Separate the eggs. You just need the yolks for this one.

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Now, throw the lime juice and the lime zest into the bowl of your electric mixer.

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Then add the egg yolks and beat immediately on high for one minute.

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Turn off the mixer, then pour in 1 can of sweetened, condensed milk.

It’s good stuff. I promise you that.

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Mix it on high until thick and smooth.

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If the mixture looks like it needs more zest, add it right in!

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When it’s all mixed, just pour it into the crust.

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Oh, honey.

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I love you so much.

Now bake it in the oven for about fifteen minutes, or until no longer jiggly.

Then remove it from the oven, allow it to cool for a little while, then stick it into the fridge to chill for at least an hour. A couple of hours is better. You just want it to be nice and chilled and firm and perfect.

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Like this.

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