One of my favorite pies is key lime. What can I say, I’m a sucker for tart desserts! If you have a pie crust recipe you love, use it, (and feel free to share if you want! I’m always looking for great tips.) If not try using this recipe, (featured last fall in the Washington Post,) keeping in mind it is for 2 double crust pies. If you decide to use my recipe for crust, you can do one-fourth of the recipe to make one shell OR make a full recipe and line 4 tin pie pans. Bake one for use now and wrap the remaining three in plastic. They will keep wrapped in the freezer for 1 month, making it easy to make pie (or quiche) on a whim.
Key Lime Pie
Makes 1 9-inch pie
4 egg large egg yolks
1/2 cup + 2 tbsp Key Lime Juice
18 fluid ounces sweetened condensed milk (about 1.25 of a 14 ounce can)
Pinch of salt
1 pre-baked 9″ flaky crust pie shell (home made or store bought)
1) Combine yolks and key lime juice in a bowl. Whisk smooth. Add the condensed milk and salt, gently whisk to combine.
2) Pour the key lime mix into pre-baked pie shell until it reaches the rim. The shell should be fully baked since this pie doesn’t bake very long.
3) Bake at 325 degrees F for 15-20 minutes or until the edges of the pie begin to set. It should have a little wiggle but will set like a custard/creme brûlée. As it cools it will firm up. Turn off the oven and allow to sit in the oven for an additional 20 minutes while the oven cools. This will gently finish cooking the eggs using residual heat.
4) Place in the refrigerator and chill completely. Top with whipped cream (if you want to make your own use a whisk and whip the following until thick: 2 cups heavy cream + 1/2 tsp vanilla extract + 1/4 cup powdered sugar)
As you can see from the picture below I like to gussy up my pies a bit. Pillowy quenelles or whipped cream and white chocolate curls make a pretty AND tasty garnish!