Key Lime Pie
Key lime pie is hands down, my all-time favorite dessert for the summer. And I know this is a little selfish and assuming of me, but I’m pretty sure it should be yours too. Even though I definitely wouldn’t refuse a big slice of it in the wintertime, it seems perfect for summer. It’s tart and light, but still creamy. It’s chilled and refreshing, and needs nothing more than a dollop of lightly sweetened whipped cream. And need I say anything about a crust comprised of graham crackers, sugar and butter? Plus, the filling is made up of only three ingredients and the whole pie takes about as much effort to make as it does to eat.
This is the best recipe for key lime pie, but to be honest with you it’s the only one I’ve ever tried. But you see, thing is, I can’t bring myself to even look at another recipe. I’ve never tasted a better version of this, so why rock the boat if it makes you and everyone else around you happy and infinitely satisfied? Yep, I think I’ll stick with the one I’ve got.
The cover recipe on Bon Appetit’s August 2011 issue is a spin on this classic: a lime meringue pie with a blackberry swirl topping. I’m not one for berries (as we all know–one of these days I’ll stop mentioning my shortcomings when it comes to food preferences), but I think it’s a neat idea to keep in mind. Still, this recipe is a classic, and a true pleaser. If you don’t have your go-to summer dessert already, I have no problem sharing mine.
Key Lime Pie
From Cook’s Illustrated
4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the filling, whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
For the crust, adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) Serve cold with a dollop of whipped cream.
Note: I’ve linked this up at Sweets for Saturday!