I LOVE lime. I love it so much that the lime tree was the first we planted at our new house. I'll take my lime squeezed over buttered and powdered sugar french toast, on top of a shrimp taco, in my water, and my goodness, in dessert? Even better! So I was pumped to see the Creamiest Lime Cream Meringue Pie chosen for this week's Tuesdays with Dorie recipe.
I spent all day in the kitchen Monday making Greek food (I'll post the Greek Panzanella soon) for my brother's birthday, though, and by the time I went to make the pie I realized I didn't have the four hours necessary for fridge time. I hated to make gloppy, not-quite-set pie (though let's be honest, I would have been more than happy just to drink the lime cream- it looks so good), so I just opted for my version of the Florida Pie. It's quick, it's easy (so easy I feel almost like Sandra Lee, /gag), and it's a crowd-pleaser.
Of course it helps when the crowd is all starving 21 and 22 year old boys (and my little man- he insisted on sitting with "da boys"). While they'll eat anything and everything (they did, too, there's not one scrap of leftovers for tomorrow) this really is a delicious pie. Topped with whipped cream and with all the refreshing lime flavor, this pie's a winner.
Summer Key Lime Pie
Adapted from Baking by Dorie Greenspan
Note- I used a regular pie crust this time, but a graham comes together in much less time and tastes great too- either way you can't go wrong!
For the crust:
1 3/4 cups graham cracker crumbs (about one sleeve)
3 tablespoons sugar
1/2 stick (4 tablespoons) unsalted butter, melted
For the filling:
4 large egg yolks
1 14-ounce can sweetened condensed milk
1/2 C. Fresh Key (or regular) lime juice (from about 5 regular limes)
1 teaspoon Lime Zest
To make the crust:
Butter a 9-inch springform pan (or pie plate or tart pan). Stir the crumbs and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.
Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the filling.
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks and lime zest at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour. Serve with whipped cream and garnish with lime zest or lime wedges.