LAME TITLE. I do that just for you guys though.
This post is dedicated to Ernish who will be pleased to know that my pie came out just fine with regular limes instead of key limes
Admitting: I have never really eaten key lime pie. I have only made 1 key lime pie. I have never made a real KEY LIME pie, I made lime pie. BUT! The people I forced to eat it at The Boyfriend’s office said it tasted great! The only change I would make is to add a little sugar, it was just a little too tart for my liking. In a surprising twist, The Boyfriend ate a couple dishes of it…which is just crazy.
So, I’ll make no bones about this, I stole this recipe from THIS WEBSITE.
You will need:
1 1/4 cup crushed graham crackers
2 Tbsp sugar5 Tbsp butter (melted)
3 large egg yolks
1 14 oz can sweetened condensed milk
1/2 cup key lime juice
2 tsp grated lime zest
When I show you my minor apple tart disaster tomorrow you will understand why I mostly prefer graham cracker crusts. I will admit right now that when I’m making pies I buy pie crusts. I PURCHASE THE FROZEN PRE-MADE PIE CRUST. I KNOW! That guy in The Boyfriend’s office is right I ALWAYS TAKE THE EASY WAY OUT. SHAME. SO MUCH SHAME.
HA! But for the most part, yeah, I fail at pie crusts, I never have a super tasty crust, it’s usually waaay too crispy and gross, but yes, graham cracker crusts, those are a crust I can handle. This is not to say I can’t make one heck of a tart crust…
ANYWAY. Just crush up those graham crackers, add the sugar and butter and mix until it looks all sticky…then press into a pie pan or into individual tart pans LIKE I DID…
Stick those in the fridge while you prep everything else.
First things first….zest your limes. Well, at least zest until you get 2 tsp.
You just want the green part, not the white part because that part is bitter. I’ll be honest. I forgot to do this before I juiced my limes and I ended up doing this on a spare lime. WASTEFUL.
Then you get to juice! I showed you the other day on my lemon bars that I just quartered my lemons and squeezed the juice out of them…This day…OH THIS DAY. I got a juicer. (I’ll have to tell you all about my not so secret love of World Market Cost Plus another day). So I used that to juice the heck out of these limes.
On a really sweet side story, I once said something to The Boyfriend that I should make a soundtrack for everything I cook, because sometimes the music that’s playing while I cook is more important than what I’m cooking and he kind of laughed at me. But I’d just like to say that right now. Right now as I’m typing this. Johnny Cash is singing “This world is rough, and if a man’s gonna make it he’s gotta be tough. And I knew I wouldn’t be there to help you along. So I give you that name and I said goodbye and I knew you’d have to get tough or die, and it’s that name that helped to make you strong. You just fought one hell of a fight, and I know you hate me and you’ve got the right to kill me now and I wouldn’t blame you if you do. But you outta thank me before I die for the gravel in your guts and the spit in your eye because I’m the…that named you Sue”
I THINK THAT’S WHAT KEY LIME PIE IS REALLY ALL ABOUT. And that is why The Boyfriend will never let me have cooking soundtracks.
Anyway, juice those limes til you have 1/2 cup of juice. Then basically you just mix everything together. It’s really no big thing.
First whip your eggs until they’re light yellow and fluffy. About 3 minutes says The Joy of Baking. Then toss in your condensed milk and mix another 5 minutes. Then add your juice and zest.
Pour that into your crust or crusts and bake for 10 minutes at 350 degrees or until filling is set.
It’s totally up to you if you add some whipped cream. I didn’t, but only because I was too lazy to whip some cream. Oh and I knew it wouldn’t keep sending it to The Boyfriend’s office.
So, Ernish, you can make Key Lime Pie again, just make Lime Pie instead, I’ve heard it’s just as good. Maybe if I see key limes sometime I’ll do a real test though.