When heading to a weekend at a friend's house with a pool for Memorial Day, or for any summer bbq, you should really bring something lovely. Since it has decided to be 90 degrees or hotter here - we have a 103 degree heat index today in the city - a key lime pie is always a welcome addition. I found this recipe when I was wandering around the grocery store on my fun little Epicurious app.
For the Crust:
- 7 (5- by 2 1/2 inch) graham crackers, broken into pieces
- 3/4 C sliced or slivered almonds
- 1/4 C sugar
- 1/2 stick unsalted butter, melted
For the Filling:
- 2 (14-oz) cans sweetened condensed milk
- Grated zest of 2 Key limes
- 1 Cup fresh key lime juice (from about 2 lbs of key limes - although you could use bottled in a pinch)
- 4 large egg yolks
Preheat the oven to 350, with rack in the middle. Butter a 9-inch pie plate
Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Press crumbs evenly onto bottom and up sides of pie plate. Bake until the crust is lightly browned, about 8-10 minutes. Cool completely. (Leave the oven on).
THEN gently whisk together filling ingredients in a medium bowl until smooth, then pour into the crust. Bake until just set in center, about 15-20 minutes.
Cool completely - the filling will set as it cools. Chill the pie, loosely covered, at least 8 hours.
This would be great with sweetened whipped cream, or even with raspberries mashed with sugar over the top. BUT this easy pie is already yummy just the way it is.
This was printed in Gourmet, March 2009.