l.a.a.a.cuisine

another dinner party staple

it's scrumptious.

it's easy.

it's impressive.

it's KEY LIME PIE!

i just had some of this (leftover from dinner party, natch) and feel compelled to spread the scrumptiousness. personally, i have always loved lemony or fruity desserts more than chocolate (i know, i know. it's unusual. and yes, i am a real woman). i even asked for lemon birthday cakes when i was a kid most of the time (and i got them - thannnnnnnks mom). so maybe it's just me, but i love. this. pie. and actually it's not just me. trust me. make this pie. you will win friends and influence people. enjoy!

from cook's illustrated (of course).

Key Lime Pie

serves 8

Lime Filling

4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 can sweetened condensed milk (14-ounce)

Graham Cracker Crust
(yes, you have to make it yourself. and no, it's not that hard. do it!)

11 graham crackers processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter melted

Whipped Cream Topping
(absolutely essential. you may NOT cop out with an aerosol can.)

3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime sliced paper thin and dipped in sugar (optional)

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. (this is the hardest part - i get josh to do it when i want to to look really good.) Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

and eat. mmmmmmmmmmmmmmmmmmmmmm.

posted by sarah (SHU) @ 6:30 PM