Saturday, October 6, 2007
The Key Is In The Lime
When I bought a two pound bag of key limes for only ninety-nine cents the other day, baking a key lime pie was definitely on my mind. I actually never baked one before but I certainly have tasted key lime pie at least once in my life. I remember this took place oh, maybe some 15 years ago, while eating at a California Pizza Kitchen restaurant. Even after all these years I still recall the delicious, tangy, creamy filling and the buttery, graham cracker crust. I wonder if CPK still has that pie on their menu. This version was definitely a cinch to make and if you don't want to spend too much extra time, be like me and use a pre-made graham cracker crust. As you can tell from my pictures, I really could not stop at just one bite and I happily devoured my slice. Yes, it was tangy, sweet, creamy, and it was so good!
Key Lime Pie (adapted from GourmetSleuth):
4 large egg yolks
1 14 ounce can of lowfat sweetened condensed milk
1/2 cup fresh key lime juice (I used about 20 key limes for this)
1 pre-made graham cracker pie crust
1. beat the egg yolks until they are thick and turn a light yellow.
2. add the condensed milk, mix in half the key lime juice and stir to incorporate.
3. add the other half of the juice, continue to mix until blended.
4. pour the mixture into the pie shell, bake at 350 degrees F for 12 minutes.
5. place on a rack to cool to room temperature, then place in the fridge for at least 3 hours to chill.