Remember last week, when I told you about our crazy-delicious, season-defying tequila-lime chicken and green onion slaw dinner? (Seriously. Make it. I am craving an encore already.) Well, I was only half-joking when I told you about the menu I’ve planned around this dish for when our deck is no longer a great, big mountain of snow. Ten days later, a key lime pie is auditioned . . . well, I swear it’s coincidence. Truthfully, it’s less related to Mexican longing than to a certain subplot of Dexter, Season Three, which practically stars “the best key lime pie in all of Florida.” So when I finally found a bag of these tiny, tight green orbs at HyVee two nights ago, I knew we were making dessert. That night.
It’s ridiculously easy to make, but more important: it’s even easier to eat.
Ridiculously Easy Key Lime Pie
(An amalgamation of several sources, including Emeril and America’s Test Kitchen)
For the crust
- 1 1/2 cup graham cracker crumbs
- 4 tbsp butter, melted
- 1/4 to 1/2 cup sugar, depending on your sweet tooth
Preheat the oven to 375 degrees. In a bowl, combine the ingredients in a bowl. Press the mixture firmly into a 9-inch pie pan and bake 15 to 20 minutes, until browned and fragrant. Set aside to cool.
For the filling
- 1/2 cup fresh squeezed key lime juice (about 15 limes)
- 2 tsp grated lime zest
- 1 14-oz can of sweetened condensed milk
- 4 egg yolks
Lower the oven t0 350 degrees. In a bowl, beat the yolks until they thicken and turn light yellow. Stir in the condensed milk, then the lime juice and zest. Pour the filling into the pie crust and bake for around 12 minutes. You want the center to be set, but still jiggly. Refrigerate for several hours.
For the whipped cream (optional)
- 1 cup heavy cream
- 1 heaping tbsp powdered sugar
Combine cream and sugar in a bowl. Using an electric mixer, whip the mixture until it holds soft peaks. Start low, so you don’t splash yourself while it’s still liquid. Distribute around the entire pie.