There are two types of pies that I find it difficult to turn down: a pecan pie and a key lime pie.
And they are two of the worst when it comes to calories but my philosophy in life is that if you eat right 80 percent of the time, then you are allowed 20 percent of taste bud fun. Just do not go overboard and you will be fine. Moderation is the key to happiness.
With that in mind, here is the recipe for one of my favorites.
Key Lime Pie
- 1 1/4 cups of graham-cracker crushed into crumbs
- 6 tbsp. of unsalted melted butter
- 3 tbsp. of granulated sugar
- A pinch of salt
- 1 can (14 ounces) of sweetened condensed milk
- 4 large egg yolks
- 1/2 cup of fresh key lime juice
- 1 tbsp. of grated key lime rind
- 3/4 cup of heavy cream
What is key lime rind?
If you were thinking it was similar to the rind of a watermelon or cantaloupe, you are right, just not as big or thick. The outer yellow skin of the lime is what is referred to as the rind. To get at it, scrap away the green or yellow part of the skin. The best way to skin a lime is to use a cheese grater or something called a zester.
The rind is the white flesh just under the lime skin. It has a bitter taste that provides the sour, tangy taste in the key lime pie.
Making the Crust
Preheat oven to 375 degrees.
Combine the graham-cracker crumbs with the butter, sugar, and salt in a medium bowl, and blend thoroughly using a hand mixer.
Spray an 8 inch pie pan with non-stick spray. Press the mixture into the pie plate and place in the oven for 15 minutes. Remove it from the oven then set it aside to let it cool.
Making the Key Lime Filling
Lower the heat in the oven to 325 degrees.
Combine the condensed milk, egg yolks, lime juice, and rind in a medium mixing bowl and blend well. Pour the mixture into the pan with the cool crust you made in the first step.
Put the pie back in the over and back for another 15 minutes. When you remove the pie from the oven, the filling center may still shimmer a bit, but that is normal. Let it cool for 15 minutes.
When you are ready to serve the key lime pie, spread whip cream on top of the pie and around the edges. I find it easier to use Cool Whip in the can and spray it around the edges with a lump in the center of the pie. You can also make the little flowery twirls with the Cool Whip can.
Most people like to serve it at room temperature however I like to put it in the refrigerator for a couple of hours. I not only find it taste better, but it will keep for weeks when refrigerated.
In any event, a slice of pie is best with a fresh cup of black coffee. Leave the cream and sweetener alone this time, the pie is rich enough to carry over into the taste of the coffee.
As a matter of fact, I think I will have a slice now.
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