I never thought I would like key lime pie. While on vacation with my family at the Hawks Cay resort in the Florida Keys I tried a slice. I loved it! When I got home I started trying to find good recipes. I didn’t like any of them. I was talking with my mother in law about it and she said she had a good recipe that she would give me. It was exactly what I was looking for, the perfect balance of sweet and sour.
4 large egg yolks
4 teaspoons grated lime zest
1/2 cup key lime or lime juice
1 (14 ounce) can sweetened condensed milk
1 recipe Graham Cracker Crust ( recipe follows), baked and still warm
1 cup heavy cream, chilled
1/4 cup (1ounce) confectioners’ sugar, sifted
FOR THE PIE
Whisk egg yolks and lime zest together in medium bowl until mixture has light green tint, about 2 minutes. Whisk in condensed milk until smooth, then whisk in lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.
Meanwhile, prepare and bake crust. Transfer pie plate to wire rack. Do not turn off oven. (Crust must still be warm when filling is added.)
Pour thickened filling into warm crust. Bake until center is firm but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool slightly in wire rack, about 1 hour, then cover loosely with plastic and refrigerate until filling is chilled and set, about 3 hours.
FOR THE TOPPING
If using, once pie is fully chilled, use stand mixer fitted with whisk to whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread topping. Over top of pie and serve.
GRAHAM CRACKER CRUST
9 whole graham crackers, broken into 1 inc pieces
5 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
Adjust oven rack to middle position and best oven to 325 degrees. Process crackers in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter and sugar over crumbs and pulse to incorporate, about 5 pulses.
Sprinkle mixture into 9 inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer in bottom and sides of plate. Bake until crust is fragrant and beginning to brown, 13 to 18 minutes, rotating plate halfway through baking; transfer plate to wire rack.
Recipe source from : America’s Test Kitchen Special Collection’s Edition