Key Lime Pie

by Laura Torres | More from this Blogger

03 Mar 2006 11:31 PM

With St. Patrick's Day coming up, you might be in the mood for something green. How about the best key lime pie you've ever tasted? A tall order, sure, but I'm confident this recipe will have you coming back for more.

Fair warning: this recipe is not for the faint of heart. It involves squeezing tiny little key limes to get their juice and grating their little tiny skins to get some zest. I've had friends roll their eyes while I'm making this ("You can buy key lime juice in a bottle," says one. "You can buy a key lime pie at the bakery," says another) but just watch their faces when they take a bite. No more snarky comments about squeezing tiny green fruits.

Crust

1 1/2 cups graham cracker crumbs

1 Tbls. sugar

4 Tbls. butter, melted

With a fork, mix the graham cracker crumbs, sugar and butter together until evenly moistened. Press into nine-inch pie plate. Set aside.

Pie filling

About 15 key limes (you need 1/2 cup juice)

1 14-ounce can condensed milk

5 egg yolks

1. Wash limes and grate just the outside dark green skin to get 2 teaspoons of zest.

2. Cut the limes in half and squeeze the until you have 1/2 cup juice. It helps if you have one of those plastic lemon juicers, but it's not necessary. You can squeeze the limes over a strainer or just fish out the seeds after you are done squeezing.

3. Combine the zest, lime juice, condensed milk and egg yolks in a bowl. Stir with a fork until ingredients are blended together.

4. Pour into the unbaked graham cracker crust.

Bake in a preheated 350-degree oven for about 18 - 20 minutes. When the filling is done, it will just be firm. Do not overbake.

Cool the pie completely. Cover with plastic wrap and store in the refrigerator. Serve chilled.

Learn more about Laura Torres

Laura Torres is the best-selling author of many books for kids and teens, and a party planner. Check out her website at lauratorres.com.

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