I love it when bags of key limes appear in early May because that means Key Lime Pie!
The Crust:
This can be made of vanilla or chocolate wafers, or graham crackers. You need about one and a half cups of crumbs for a 9″ pie pan, a bit more for a 10″ pan. Getting the precise amount isn’t really all that important. If you don’t have enough you can always crush some more, if you have too much you’ll just end up with a thicker crust. You’ll need around 28 wafers if you are using Mr. Christie’s Chocolate or Vanilla Wafers, but Graham Crackers seem to come in all sizes so I just guesstimate with them.
- Crush the crackers/wafers in a plastic bag with a rolling pin.
- Put the crumbs in a bowl and mix in about 3 tbsp. soft butter.
- Plus 1/2 tsp salt.
- Spread the mix into a 9″ pie pan.
- Bake at 350°F for 10 minutes.
This can be kept in the fridge for a day, or frozen and revived later when key limes come into season.
The Filling:
I use a Mexican lime squeezer to good effect here with about 16 limes — in no time flat I had about 3/4 cup lime juice!
- Start with 1/2 cup whip cream whipped (makes about 1 cup when whipped)
- Add 1 cup condensed sweetened milk
- Add 3 egg yolks, lightly beaten with fork
Mix together, then
- Add 3/4 cup lime juice
Place in pie crust and bake for 10 minutes.
Here I have decorated the pie with cookie crumbs and lime zest, and served it with a dollop of whipped cream.
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