Friday, July 30, 2010

It is Easy Being (Key Lime) Green

Janet here: I had never made a key lime pie before but have always loved them in restaurants. They're a great cheesecake substitute when you want something creamy but a little less dense. (Those moments are rare I admit, but when the craving is there you have to go with it — at least that's my philosophy.) Anyway, key lime pie is also a little bit of a rebel I think, the way it mixes its sweetness with a kick of tart. I love that about it.

This key lime pie is from one of my fav cooks, the Barefoot Contessa, and was ridiculously easy to make. I made it one day when my father-in-law was coming for dinner. It's a favorite of his and I thought it might cheer him up a bit after the death of his wife. Not sure the effects were long lasting but for just one little moment, he was one happy man.

Key Lime Pie


for the crust
1 1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted

for the filling
6 large egg yolks, at room temperature
1/4 cup sugar
1 14-ounce sweetened condensed milk
2 tablespoons grated lime zest
1/4 cup freshly squeezed lime juice (4-5 limes)

for the decoration
1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
thin lime wedges

heat oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and bottom are an een thickness. Back for 10 minutes. Cool completely.

For the filling, beat the egg yolks and sugar on high speed in a bowl of an electric mixer with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest and lime juice. Pour into the baked pie shell and freeze.

For the decoration: beat the heavy cream on high speed in the bowl until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Rachel here: Because of the egg yolks this was a food I couldn't eat when I was pregnant. I am officially adding it to my list of foods to eat now that M is out and about. I'd always assumed it would be really difficult to make, but after reading this recipe it's seeming pretty doable. Such a summery food, too!

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