As with many things, I am quite spur of the moment.. meaning.. I just see something in the store or on TV or whatever and just suddenly think “I HAVE TO MAKE THAT!”
And so it was with the key lime pie… walking through Sobey’s the other day and there they were… KEY LIMES! I don’t remember the last time I saw them in a grocery store here! Very unusual!
I can remember as a kid our neighbours across the street went to Florida and brought key limes back for my parents and apparently it was a big deal. My mother made a key lime pie out of them, but I actually don’t recall eating any of it figuring it was pretty much like lemon meringue .. of which I wasn’t a big fan…. I do remember that the limes were much more yellow than the ones you get in the store here (they are yellowish when ripe but usually picked green when being shipped…)
Regardless…. I was wrong. Key Lime pie and Lemon Meringue are entirely different. Well, okay, they’re both citrus based… but lemon meringue is more.. gelatinous, I guess. And I know you THINK the flavour would be similar, but it’s not. In fact, I made the filling for the pie and used lemon in part, lime in part and key lime in part and did a comparison. Key Lime has a distinctive taste.. .limey but a bit orangey. Still tart but not as tart as regular lime. Quite delish. This is a pretty simple pie. I’ve seen recipes requiring less egg yolk, so if you’re fighting to get down your cholesterol, you could do it with 3 whole eggs.. but I’m not going to guarantee it. THIS recipe is divine..
- 5 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk (you’ll need to buy 2 cans. One can is about 10 oz)
- 1/2 cup key lime juice (this involves a lot of squeezing – buy one of those juicer things. Or you can get prepackaged lime juice in a bottle)
- 1 (9 inch) prepared graham cracker crust (1 1/2 cups graham cracker crumbs, 1/3 cup sugar and 1/3 cup butter, melted. Mix together and press into pie plate… set aside.
- Preheat oven to 375 °F.
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well with a beater. Pour into unbaked graham cracker shell. (some recipes call to bake it first but I find it gets too “done”)
- Bake in preheated oven for 15 minutes. Allow to cool for to room temperature and then refrigerate for about an hour. Top with whipped topping and garnish with lime slices or zest if desired.