1 9-inch graham-cracker pie
-shell
5 lg Egg yolks
14 oz (1 can) sweetened condensed
-milk
1/2 c Key lime juice (or 3/4 c
-regular lime juice)
OPTIONAL INGREDIENTS
1 Lime, finely grated zest
1 c Heavy whipping cream
3 tb Confectioners’ sugar
Note on the limes: *Key* limes are supposed to be used – they’re a bit
smaller and are more tart than the regular limes you see in the market. Ask
your grocer if he/she can get ’em – they make a better pie. Because the key
limes are more tart, you have to use a bit less juice than when you have
the regular ones…
Directions: Preheat the oven to 350F. Put the yolks into a large bowl and
beat ’em with a fork or a wire whisk. Don’t kill ’em, just blend ’em
together. Then slowly blend in the condensed milk, a bit at a time. Then do
the same for the lime juice. The next step is optional ~ you can either
blend in the grated rind, or you can sprinkle it on top of the pie before
baking, or you can leave it out altogether. My personal preference is to
blend it in.
Now – pop it in your preheated oven and bake for 13-15 minutes.
While it’s baking, whip the cream, slowly adding the confectioner’s sugar
while you’re whipping.
After it’s done baking, let it cool for an hour or so on a wire rack, then
transfer it to the refrigerator to chill. Some people like it at room
temperature, but I prefer it chilled. If you leave it out *too* long, it
goes runny.
Now that it’s chilled, you can use the whipped cream to garnish the whole
pie, induvidual slices, or whatever. I usually garnish induvidual slices
with a lice of lime split & twisted.
Serve with strong, hot, black coffee. Preferably with a shot of Bushmill’s
added.
From
Yields
1 Pie