Key limes are essential for a key lime pie. That makes sense, doesn't it?
The difference between key limes and regular limes? A key lime has a thinner rind than most other lime types and is more acidic, but it has a sweeter taste than any other lime types. Its flavour is also different. It has a stronger, more intense, and tart taste.
Now that we understand each other, I just want to let you know that I made a key lime pie recently and it's the easiest pie in the world to make. (Well, that's a guess. I haven't made any other pies before, but this was so easy that I can imagine others would be more difficult.) Also, it tasted quite good.
While there are a lot of key lime pie recipes to choose from, I opted for the Martha Stewart one (duh) and here's her recipe.
- 1 1/2 cups graham-cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar
- 1/2 cup freshly squeezed key-lime juice (from real key limes)
- 1 tablespoon grated Key lime zest, plus more for garnish
- 1 1/2 cups heavy cream, chilled
- 1 can (14 ounces) can sweetened condensed milk
- 4 large egg yolks
- Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
- Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
It looks like I had little to do with the making of this pie, but I swear these photos are deceiving!
If you're in Florida (or you have access to key limes), you sort of have to make this recipe. I can't understand why you wouldn't.