Key Lime Pie

You know that scene in Natural Born Killers where they discuss key lime pie? Here it is, in case you aren’t obsessed with this movie and don’t have it memorized like I do. (Warning: video contains violence, adult language and awesomeness.)

http://www.youtube.com/watch?v=whfHxiYtyy0

I don’t know that I buy that “acquired taste” crap. I think everyone likes it. Except that Natural Born Killers pie looks neon and weird. My recipe is mellow. It tastes great with whipped cream or meringue.

I recently made two key lime pies for a birthday fiesta. It was the perfect accompaniment to the host’s delicious Mexican spread. The recipe is for one pie, but remember my photos are for two. Your mountain of key limes only needs to be half this size:

 Key Lime Pie with Graham Cracker Crust

• 11 graham cracker sheets
• 3 TB sugar
• 5 TB butter, melted
• 4 egg yolks
• 2 tsp key lime zest
• 14 oz can sweetened condensed milk
• 1/2 cup fresh squeezed lime juice

Break up graham crackers into crumbs. Put them in a plastic bag and crush it with a rolling pin if you don’t have a food processor. Mix crumbs with sugar, then stir in melted butter. The mixture will be slightly wet and crumbly. Press into a pie plate, using the rounded bottom of a glass or measuring cup to tamp it down smoothly. Bake in 300° oven for 15 minutes until it turns a darker golden color. Set aside and allow to cool.

Zest about six key limes to get two teaspoons of delicious, limey zest.

Mix with the egg yolks and sweetened condensed milk. Then start pinching those little limes until you yield a half cup of juice. Depending on how your limes are, this could go quickly or take forever. (I hope you don’t have any paper cuts.) Whisk the juice into the rest of your ingredients and let thicken for a few minutes.

Once the filling is thick and creamy, pour into crust and put back into the oven for 15 minutes. Filling should still jiggle a little when you take it out. Chill in fridge for a few hours before serving.

The key lime filling only fills the crust slightly more than halfway. This pie is meant to be topped. You can use the egg whites remaining from your four eggs and make meringue. If you do this, be careful not to overcook the pie when you put it back in the oven. But ten extra minutes won’t hurt.

For my pies, I made homemade whipped cream. This is the easiest thing ever.

Whipped Cream

• 1/2 pint heavy whipping cream
• 2-4 TB confectioners sugar
• 1 tsp vanilla extract, optional

Vigorously whip cream and vanilla with a stand or hand mixture, or bless your heart, a whisk. When it starts to thicken, add sugar one tablespoon at a time until it reaches desired sweetness. I prefer my whipped cream with just a hint of sweetness, so I don’t use much sugar. A half pint of whipping cream will result in enough to fully cover one pie.

Don’t worry about making it look perfect. Especially if you are going to a crazy party where pie will be served with a slotted spoon and mas cerveza!