Key Lime Pie

Happy Monday!

Here is the recipe that I use for Key Lime Pie. I love the citrus flavor! It's the perfect mix of sweet and tart. And yes, you can and should use regular limes, AKA Persian Limes. They are much easier to work with and impart the same flavor as the teeny-tiny Key Limes do.

Source: Cook's Illustrated

Lime Filling

• 2-3 teaspoons grated lime zest (Cook's Illustrated uses 4 but that seems like too much and can affect the texture)
• 1/2 cup lime juice from 3 to 4 limes
• 4 large egg yolks
• 1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust

• 11 graham crackers , processed to fine crumbs (1 1/4 cups)
• 3 tablespoons brown sugar (Cook's Illustrated uses white sugar but I like brown)
• 5 tablespoons unsalted butter , melted

Whipped Cream Topping

• 3/4cup heavy cream
• 1/4cup confectioners' sugar
• 1/2 lime , sliced paper thin and dipped in sugar (optional)

For the filling:

Make sure to use a non-reactive bowl (glass, plastic but not metal) so they mixture doesn't turn brown.  Zest the limes and add to the egg yolks, whisk together. Let the mixture stand for 10 minutes. Add the lime juice and the sweetened condensed milk stir together.

For the crust:

Process the graham crackers in the food processor until fine crumbs remain. Pulse in the brown sugar until incorporated. Stream in the melted butter. Evenly press the crumb mixture into a 9-10" pie plate and bake at 350F for 10 minutes.

When the crust is done and still hot pour the filling into it. Doing this when the crust is hot prevents the crust from getting soggy. Bake the pie at 350F for 20 minutes.

Cool to room temp. and then refrigerate for 2 hours.

Serve with sweetened whipped cream.

Photo taken from Cook's Illustrated.