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Feast Mode

a moveable feast blog

Key Lime Pie

8/1/2018

4 Comments

 
Picture
“Cut my pie into four pieces, I don’t think I could eat eight.”
- Yogi Berra


August 3 is the MIL/BF-mother's birthday (passed in 2016), and last year we got into some trouble with butterscotch (www.moveablefeast.me/blog/butterscotch-cookie-ice-cream-sandwiches), a favorite of hers.

She also loved anything with lemon or lime [Ed. note: Marie Callender's should have gone out of business, such was our love of their sour-cream varietals.], so this year I'm honoring her with a killer key lime pie adapted from Joe's Stone Crab restaurant in Miami. The BF definitely inherited the "tart" gene, and vociferously approves.
Picture
​Creamy, tart filling with a raft of whipped cream on top, utterly addicting. It's also very easy to make, as in under an hour to assemble. Why don't I make this more often? [Ed. note: Because my primary care physician will send you a personal note, "Please stop."] 

A perfect summer dessert, especially for those who possess the "tart" gene.
Picture
Adapted from: Joe's Stone Crab
Number of servings: 8

Ingredients​
Graham Cracker Crust
  • 1 paper-wrapped package graham crackers (⅓ of a 1 pound box), or 1 cup plus 2 ½ tablespoons graham cracker crumbs (to save time and keep the food processor clean, I used ready-made graham cracker crumbs)
  • 5 tablespoons melted unsalted butter
  • ⅓ cup sugar
Filling
  • 3 egg yolks
  • Grated zest of 2 limes (about 1 ½ teaspoons)
  • 1 can (14 ounces) sweetened condensed milk
  • ⅔ cup freshly squeezed lime juice (key lime, if you can get it, otherwise regular lime juice is fine; Nellie & Joe's Key West lime juice was used here)
Topping
  • 2 cups heavy whipping cream, chilled
  • 5-6 tablespoons powdered sugar

Directions
Graham Cracker Crust
  1. Preheat oven to 350 °F. Butter 9-inch pie pan.
  2. Break up graham crackers, place in food processor and process to crumbs (if you don't have a food processor, place crackers in large ziploc bag and crush with a rolling pin). Add melted butter and sugar, and pulse/stir until combined.
  3. Press mixture into bottom and sides of pie pan, forming a neat border around the edge. I like to use the outer edge of a heavy measuring cup to press in neat/firm sides, but use your fingertips if you prefer.
  4. Bake crust until set and golden, about 8-10 minutes. Set aside on wire rack. Leave oven on.
Filling
  1. With an electric mixer with wire whisk attachment, or a hand-held mixer, beat egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
  2. Gradually add condensed milk and continue to beat until thick, 3-4 minutes longer. Lower the mixer speed and slowly add lime juice, mixing just until combined, no longer.
  3. Pour mixture into the pie crust. Bake for 10 minutes or until filling has set.
  4. Cool completely on wire rack, then refrigerate for at least 3 hours. 
Topping
  1. Whip the cream and powdered sugar until nearly stiff. Pile on pie or place in piping bag and pipe as done in photos. Ideally, you should chill for another 2-3 hours.
  2. Freeze for 15-20 minutes before serving.

NOTES:
  • I doubled the whipped cream from the original recipe. If you are normal, go ahead and half it. [Ed. note: Being normal is breathtakingly overrated.]
  • I used Nellie & Joe's Key West Lime Juice., which has a wonderful key-lime flavor. Don't confuse this with the weird juice in the little lime-shaped bottle. This is not that.
  • Ready-made graham cracker crumbs were used here. Total time saver.
  • If you decorate with fresh limes on top of whipped cream, take off the limes after a few hours as they cause the whipped cream to taste bitter.
  • Key lime pie keeps in refridgerator for one week, though certainly not around here. [Ed. note: HEY...]

PS: One year ago...
www.moveablefeast.me/blog/chocolate-pavlova-with-berries
Picture
BF's mom Kathy (far left) with friends, and Count Basie, at the Fairmont Hotel in San Francisco, 1961.
4 Comments
Me
8/7/2018 04:11:34 am

This recipe looks wonderful. It's on my list. I'm glad you provided the name of the lime juice you used; the different brands vary so much in taste. I will admit I have one of those lime-shaped green plastic bottles in my fridge, but only use it in an emergency. :)

You're quite talented with the pastry bag, I can see. Love those flowery things.

Don, that's a lovely pic of your mom. What an elegant woman.

Reply
Jacqueline Steiner
8/7/2018 09:48:41 am

Hi Me! The lime juice in the little green bottle is fine--I don't judge! I must say, though, if you can't get key limes (which most of the time I can't), the Nellie brand is really good....and a time saver! I do love the pastry bag:-) Thank you for reading the blog ME! I will relay your message to Don. Yes, his mom was very elegant and talented. Love you!!!!

Reply
Flora
4/1/2022 10:19:54 am

Hi, any chance you can use coconut cream as a non-dairy substitute for sweetened condensed milk? I'm a huge fan of key lime pies and have heard people rave about this recipe, but unfortunately I cannot do dairy. Thanks!

Reply
Jacqueline Steiner
4/1/2022 10:29:39 am

Hello Flora,
that's a good question and I don't have a good answer for you. I've never tried this recipe with coconut cream. It might work, but I can't say for sure.

Reply



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    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

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