Key Lime Pie

“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.

​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.

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

BF's mom Kathy (far left) with friends, and Count Basie, at the Fairmont Hotel in San Francisco, 1961.