My Mom's Birthday: Key Lime Pie!

This week we celebrated my mom's birthday with a summer cookout at my sister's home.  The menu was filled with my mom's favorites: BBQ ribs, cucumber & onion salad, pasta salad and corn on the cob!!

 

For dessert, along with a birthday cake, I made a key lime pie.  This is a favorite of my mom's because it reminds her of the Lillykoi fruit pies that she has when they are at their winter home in Kauai!  We don't get Lillykoi fruit here in Indiana so the Key limes are a close substitute.  This pie is an easy custard pie in a graham cracker shell.  It took about 15 minutes hands on and 4.5 hours between baking and chilling so you need to plan ahead if you are making it for an event.  

Start off by preheating the oven to 325* and buttering up a 9in pie plate.  You could also spray it with non-stick spray if you choose.  This will allow your crust to come out easily when you serve the pie.  To make the graham cracker crust mix 1 1/4 cups of graham cracker crumbs with 3 tbsp of sugar.  I used prepared crumbs, but you could crumb up 10 graham crackers to get the same ratio.  After mixing in the dry ingredients, slowly pour in 6 tbsp (3/4 cup) melted butter and combine so the dry ingredients all get moist.  

Gently press the graham cracker mixture into the prepared pie plate.  Bake for about 15 minutes in the preheated oven. Let cool on a wire rack for about half an hour before adding the pie filling.

While the shell is cooling, whisktogether 4 egg yolks and 3 tbps of lime zest.  Key limes are small so you will need to zest 6-7 limes. You should whisk for 2-3 minutes until the eggs get frothy with the air you are putting into them.  

Next, add in one can of sweetened condensed milk and 1/2 a cup of lime juice (9-10 limes squeezed). After you thoroughly mix everything together, set aside at room temperature until the crust is cool.  

Pour the filling in the cooled shell and bake in the 325* oven for 15 minutes.  The filing should be set, but not split. Cool on a wire rack for 20-30 minutes and then in the refridge for at least 3 hours.

When you are ready to serve, garnish with whipped cream and lime slices.  Since I took this to a party, I used pre-made whipped cream, but you could make fresh if you were serving it in your kitchen. 

Key Lime Pie:

1 1/4 cups graham cracker crumbs

3 tbsp sugar

6 tbsp butter melted 

1 tbsp butter for greasing pie plate

4 lg egg yolks

3 tbsp lime zest (~6 Key limes)

1 can sweetened condensed milk

1/2 cup fresh lime juice (~10 Key limes)

Directions:

Preheat oven to 325*F.

To make the crust-In a medium bowl, stir together the graham cracker crumbs and granulated sugar.  While stirring with a fork, slowly drizzle in melted butter.  Mix until all of the dry ingredients are moistened.  Evenly press mixture into a 9in pie plate and up the sides.  Bake until the crust is slightly golden or about 15 minutes.  Transfer to a wire rack to cool to room temperature.

To make the filling-Whisk the lime zest and egg yolks in a medium bowl for 2 minutes until frothy.  Whisk in the sweetened condensed milk and the lime juice.  Set aside at room temperature to let it thicken while the crust is cooling. 

Pour the filling in the cooled shell and bake in the 325* oven for 15 minutes.  The filing should be set, but not split. Cool on a wire rack for 20-30 minutes and then in the refridge for at least 3 hours.

Garnish with whipped cream and limes before serving.  Enjoy!!