I live in Florida, where summertime means beaches, sun, 3 PM thunderstorms and key lime pie. Everyone knows about beaches and sun, and no one wants to know about clockwork thunderstorms (unless you’re a meteorologist, in which case contact me and we’ll talk) so I’m going to impart a well-guarded recipe for key lime pie that blends the best of sweet and tart. I have to make multiples of it because it’s in such demand. Hmmm, maybe I should start selling them….
If you’re really ambitious, you can make a crust for it, but I usually just buy the ready-made crusts in the refrigerated section of the grocery store (follow the directions), and I don’t use a graham cracker crust, like almost all recipes call for (what can I say, I’m a rebel) but if that’s your preference, you can definitely use that as well. The recipe below is just for the filling for a 10″, so if you have a favorite graham cracker crust recipe or if you’re a rebel like me and use a regular crust, have at it!
14 oz of sweetened condensed milk
5 egg yolks
1 tablespoon lime zest (This is optional. But try for key limes. Regular limes will do in a pinch. But it’s really optional)
½ cup Key Lime juice from key limes – one full bag typically (try not to substitute, if you can at all avoid it)
1 10″ pie crust, prepared
Preheat oven to 350 degrees
Combine all the ingredients together, blending until smooth and thick. You can use a mixer on high or be a masochist like me and hand whip it. Once it’s to a nice consistency (think a little less than custard consistency), pour it into the prepared 10″ crust and bake for 15 minutes. Take it out, let it cool, and if at all possible, refrigerate it for about an hour (more if you can spare it. You may have a line waiting) and then top with whipped cream. If you chose to use zest (which is optional. Really), then you can sprinkle some on top of the whipped cream for show. Voila! You just made the most delicious Key Lime Pie ever. Your neighbors will be jealous. Enjoy!