Thursday, May 7, 2009

Key lime pie or bust!

They look a bit frightful, but fortunately they still juiced up great.

I purchased a nice little bag of key limes at the market. And for the record a little bag of limes will produce the 1/2 c juice needed for this recipe. I did not add zest to this recipe, I believe the picture explains why! The limes had been here awhile, 3 hutches later they were a bit past prime in looks, but only in the looks department.

Here is granddaughter helping with the crust, crushing graham crackers is fun. She wanted to eat as she worked, so a graham cracker was her payment for services rendered.

Spent limes. They sure smelled good, and spurted a lot of juice. I wanted to show how many it took to make 1/2 c of juice. You could certainly make this with Persian limes as well.

I know I said pie, but for something creamy like this I prefer a bottom crust only. It is a bit easier to cut and serve.

Key Lime dessert/torte/pie

325 degree oven

12 - 13 graham crackers crushed, to make a rounded cup
3 T sugar
5 T butter, melted

Combine the crumbs, sugar and melted butter. Spread evenly into the bottom of a 9" square pan (or the equivalent). Tap on the counter top to distribute the crumbs, then gently pat down with the palm of your hand. Bake 10 minutes, remove and set aside.

4 egg yolks
1/2 c lime juice
1 t finely grated zest
1 can sweetened condensed milk

Beat the yolk, stir in the lime juice. Add the milk and stir to combine evenly. Carefully pour over the warm crust. Return pie/torte/dessert to the oven and bake an additional 15 minutes. Remove to cool, then refrigerate until cold.

Serve chilled with whipped cream or plain if desired.

Serves 6 - 9

Recipe rating:  Oh Yes! (will make again)

Thanks for taking the time to stop by.