(Kinda Key) Lime Pie
I arrived home for spring break just in time for a little snowstorm (yay….?). But honestly, being snowed in has never been something I mind, ’cause I can play in the kitchen for hours without anyone telling me to ride a bike, soak up the sun, go running, anything-that-does-not-in-fact-sound-like-fun-when-it-is-thirty-something-degrees-out. Why do people like the darn outdoors so much in the winter? When did passing time in a warm kitchen become passé?! I don’t KNOW. But I apparently get very passionate about this!
Anyway, that’s a long-winded way of saying I’ve been doing a lot of baking this week! I rang in the first days of spring (even though it was 36 degrees out, I ❤ NJ) with a very springy looking pie: lime! It’s one of my favorites. Not only in its infinite deliciousness, but also in its color; not green, not yellow, a pastel shade somewhere in between the two. I’ve re-named the color Retro Refrigerator. What do we think, appropriate? I’ve always wanted a job naming paint colors. Maybe this is how I’ll start! Regardless of any future careers in color naming, I should probably just tell you a quick history and the recipe so we can all go on with our lives….Key Lime pie gets its name from the tiny limes that grow in the Florida Keys, and it got started in the late 19th century in that area. It became pretty famous in the very retro year of 1965, when Florida State Representative Bernie Papy, Jr., introduced legislation calling for a $100 fine against anyone advertising “Key lime pie” not made with real Key limes. The bill did not pass. Bummer for Bernie. I thought I’d be true to his cause by calling my lime pie a Kinda Key, because I did not in fact use the Florida limes. Sorry guys. It was still delish. And here comes the recipe!
Pie (recipe from Williams-Sonoma Essentials of Baking Cookbook)
Graham Cracker Crust
– Crumbs made from 9 graham crackers (about 1 1/4 cups)
– 2 tbsp. granulated sugar
– 5 tbsp. melted butter
Preheat oven to 350 degrees. In a large food processor, crunch the crackers until they are crumbs (no need to make them into graham cracker flour). Add the butter and sugar, pulse a few times and dump into a 9-inch glass pie pan. Using your fingers press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes and then leave out to cool. Leave the oven on.
– 1 (14 oz.) can sweetened condensed milk
– 4 egg yolks
– a little over 1/2 cup lime juice (about 5 full limes)
Whisk the egg yolks and the milk together, then whisk in the lime juice until completely combined and a bit thick. Pour into crust and bake for 15 minutes. Let cool completely then move to refrigerator and chill for about 8 hours.
Whipped Cream (topping)
– 3/4 cup cold heavy cream
– 1/2 tsp. vanilla extract
– 1 tbsp. granulated sugar
Whip cream with an electric mixer until stiff peaks form. Fold in vanilla and sugar. Pour over top of pie and garnish with a little lime zest. Doesn’t it taste like spring?