Cooking in someone else’s kitchen is a lot like…wearing someone else’s bathing suit.
The whole situation is the definition of awkward. Something just doesn’t feel right about it. You’re uncomfortable. Squeamish and fidgety. You just can’t stop thinking about how it’s not YOURS. Oh, and of course you’re concerned about cleanliness – both before and after. 😉
I made this delicious key lime pie at my parent’s house so I guess it wasn’t THAT awkward…and cleanliness obviously wasn’t a problem. They don’t live in the house I grew up in anymore and I just can’t find a thing in there! So maybe I’m not super uncomfortable, but I am super inefficient. Imagine opening every drawer in the kitchen looking for a spatula. Like six times. Even the one with the oven mitts in it!! Every five seconds…OVEN MITTS! DANG IT!
So it may have taken me just a smidge longer than usual to make this pie. And squeezing dozens of tiny limes made it take even longer. And maybe the whole oven mitt thing made it slightly awkward. Once you get passed all that fun stuff, the rest is pretty easy and well worth the effort.
It’s parts are pretty simple and unassuming. Graham cracker crust, creamy custard filling and freshly whipped cream. Together? It’s almost magical. Tropical. Warm ocean breezes. Sand between your toes. Lying on the beach in your (own) bathing suit. Please wear your own. Borrowed bathing suits? That’s just wrong. Anyway, the key limes add such a great tartness to the sweetness and creaminess of the filling. It’s cheek-puckeringly delicious. Give it try this summer!
KEY LIME PIE (Recipe Source: Gourmet, May 2003 via Epicurious.com)
For the crust:
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 1 (14-ounce) can sweetened condensed milk (I used fat free with great results)
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (about 2 dozen)
Make the crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make the filling and bake:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Top with fresh whipped cream before serving. Serves 8.