Key Lime Pie! How do I love thee...

I'm cookin' Thai food for dinner tonight and there are two desserts that I just love after eating spicy Thai...anything coconut and Key Lime Pie!  I promise a post next week with my favorite Thai meal but for today I'm focusing on the sweet, tart, cool, creamy pie!

You will need

Heat over to 350 degrees
In a 9" pie plate combine graham cracker crumbs and sugar.  Now add melted butter and mix well.  Press into pie plate to make your crust (I use the back of a measuring cup to do this).


Bake pie crust for 10 min and allow to completely cool.

Reduce over to 325 degrees
Zest your limes.  Be sure to only zest the green part of skin.  You don't want the white pith beneath--it tastes bad ;-)

Have "the help" juice limes ~One of the Lemonista's lil' Lemon drops hard at work :-)

In a mixing bowl combine egg yokes, sweetened condensed milk, lime juice and zest.

whisk to combine

poor filling into cooled crust and bake 15 -17 min.  You want center to be set but still quiver slightly if you jiggle the pan.

Allow pie to cool completely and then put in the frig to chill.
Shortly before you plan to serve, combine heavy cream and sugar in a mixing bowl.
Whip until peaks form

Pile whipped cream on top of chilled pie and spread around (lick spatula before the help gets it!)


zest some fresh lime peel on top

cut and serve!


Be sure to eat any leftovers for breakfast with your morning coffee....

Key Lime Pie
crust:
(I use the classic Honey Maid recipe on the back of the box!)
Heat over to 350 degrees
1 1/4 cups Honey Maid graham cracker crumbs
1/4 cup sugar
5 Tbsp. melted butter
combine, press in 9" pie plate and bake for 10 min.
allow to cool.

Reduce over temp to 325 degrees
Filling:
4 egg yolks
1 14oz can sweetened condensed milk
1/2 cup freshly squeezed key lime juice (key limes are tiny, it took me around 12 limes to make 1/2 cup juice.)
1 Tbsp. lime zest
Poor into cooled crust and bake an additional 15-17 min. 

Cool pie completely and chill.  Shortly before serving combine
1 1/2 cup heavy cream
2 Tbsp. sugar
Whip until peaks form.  Spread over chilled pie and garnish with more lime zest.

Enjoy!

~The Lemonista