Saturday, June 9, 2012

Katherine's Favorite Key Lime Pie

Key Lime Pie has always been one of my favorite desserts (sweet, tart, creamy, amazing), but this particular version is about the easiest and most delicious summer treat around. I like my Key Lime Pies to be super "Key Limey" - I'm not interested in a hint of lime: I want tart, authentic, in your face flavor so I only use Key Lime zest and juice, freshly squeezed from Key Limes - this is a bit of a pain in the ass - not gonna lie, but it's worth it. If you are on the fence about lime, move on, this is not for you! I also don't do a traditional graham cracker crust, I use a special blend of crumbs - also worth it. Intrigued? Want some pie in about 40 minutes? Read all the details (about 5 whole steps) after the jump!

Key Lime Pie (serves 10-12)
You will need:
  • 3/4 C ginger snap crumbs
  • 3/4 C honey cinnamon graham crackers crumbs
  • 7 T unsalted butter, melted
  • 1/8 C light brown sugar
  • 1/4 C white sugar
  • 1 tsp cayenne pepper (you can omit this if you are making the Loren Means version of this pie)

Filling (you will need about 30 Key Limes)
  • 1 1/2 T Key Lime zest
  • 1/2 C Key Lime juice, freshly squeezed
  • 4 large egg yolks
  • 1 can (14 oz) sweetened condensed milk

Whipped topping
  • 1 C whipping cream
  • 1/2 C creme fraiche
  • 1 T Spiced Rum
  • 1 tsp vanilla extract

 Make the crust - puree ginger snaps and graham crackers in blender or food processor until fine crumbs emerge. In a bowl, mix butter, crumbs, sugars and cayenne until well combined. Press into the bottom and sides of a 9 inch pie pan. Refrigerate until ready to use.

Preheat oven to 350 degrees. 

Make the filling - beat egg yolks and zest in a medium bowl until thick - about 1 1/2 minutes (I use a mixer so my arm doesn't get tired). Add yolks and milk and beat again until thick (about 1 minute). Add juice and beat until very thick (about 30 seconds).

Pour filling into crust. Bake for 15 minutes (or until set) this pie should not brown.
Let the pie cool to room temperature, then chill 4 hours or overnight.
Before serving, whip the cream, creme fraiche, rum and vanilla until whipped and fluffy and thick on high speed with a hand or stand mixer. It should hold its shape. Top pie with whipped cream and garnish with a lime slice and some additional zest. Serve cold.

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