Key Lime Pie

I originally posted this recipe during the summer of 2013.  It is the last time I had a slice of key lime pie.  When I was in North Carolina this summer I bought my daughter a lime tree.  As much as anything we native Kansans were anxious to see if she could really grow her own citrus, and she has!  I am hoping a few will make their way to Kansas with her this Thanksgiving.  Would love to add a key lime pie to the dessert line up.

One of the perks of having grown children back at home during school breaks is that they have many wonderful skills that can add to the quality of life around the old home place (which just happens to benefit me).  This afternoon my daughter puttered around the kitchen creating a summer classic, Key Lime Pie, using this recipe from Scarborough Food Fair:

Filling:
4 tsp lime zest
4 egg yolks
1 can sweetened condensed milk
1/2 cup freshly squeezed lime juice

Whisk 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 allow it to thicken while you prepare the crust.  Preheat oven to 325°F.

Crust:
the crumbs of 9 graham crackers
2 TBS sugar
5 TBS unsalted butter, melted

In a medium bowl, stir together 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.  Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs in the bottom of the pan and up the sides.  Bake until the crust is fragrant, about 15-18 minutes then cool to room temperature.

Once the crust has cooled, pour the filling into the crust.  Bake until the center is set and just slightly jiggly, about 15 minutes.  Return the pie to a wire rack; cool to room temperature.  Refrigerate until well-chilled, at least 3 hours.

Whipped Cream Topping:
1 1/2 cups very cold, heavy cream
1/2 cup powdered sugar

Using an electric mixer, whip the cream on medium speed until soft peaks form.  Add powdered sugar 1 tablespoon at a time while continuing to whip the cream until stiff peaks form.  Decorate the pie with whipped cream and garnish with lime slices.

Tart, rich, creamy and oh! so good.

At Scarborough Food Fair(here) the photographs of this pie are total eye candy.  Plus, a printable version of the recipe is available.