I wish I had a story for you, a perfect snippet that makes you feel great, big wonderful things. But, writing is a slog even in the best of circumstances. So on this cold, rain-swept June day (damn you New England!) I’ll share a bright, tasty key lime pie recipe with you. And hope. Hope the rain clouds move elsewhere (literally, move anywhere else) my mind clears (sleep come back to me!), my chest feels less heavy (the weight of just too much + a cough) and remember this bit of wisdom from T.S. Elliot’s East Coker:
“I said to my soul, be still, and wait without hope
For hope would be hope for the wrong thing; wait without love,
For love would be love of the wrong thing; there is yet faith
But the faith and the love and the hope are all in the waiting.
Wait without thought, for you are not ready for thought:
So the darkness shall be the light, and the stillness the dancing.”
Key Lime Pie
Recipe adapted from Smitten Kitchen
Ingredients for the crust:
1 + 1/2 cups of finely ground graham cracker crumbs (takes about 10 graham cracker sheets)
3 tablespoons sugar
a good pinch of kosher salt
a good pinch of ground ginger
7 tablespoons unsalted butter, browned
Ingredients for key lime filling:
4 large egg yolks
1 14 ounce can of sweetened condensed milk
1/2 cup + 2 tablespoons of Nellie and Joe’s key lime juice
Ingredients for topping:
3/4 cup heavy cream, cold
2 tablespoons of confectioners’ sugar
1 teaspoon of vanilla
zest of two limes
Pre-heat the oven to 350F. Make the graham cracker crust. To make the graham cracker crust, use a food processor fitted with a blade attachment and pulse the graham crackers until fine. Add the sugar, salt, ginger and melted browned butter. Pulse several times until the crumbs resemble wet sand. Pour the crumbs into a 9 inch pie pan and press firmly but evenly across the bottom and up the sides. Bake until light brown, about 10 minutes. Remove from oven and cool completely on a wire rack.
Next, make the filling. Using a stand mixer fitted with a paddle attachment, beat the egg yolks until pale and thick, about 5 minutes or so. Add the sweetened condensed milk and beat until combined and thick. Remove the bowl from the stand mixer and whisk in the key lime juice until well combined. Pour filling into cooled crust. Bake for 10 minutes or until filling is set but not brown. Allow the pie to cool completely on a wire rack before adding the whipped cream.
While the pie cools, beat the cold cream, sugar and vanilla until soft peaks form. Do not over beat! Spread whipped cream evenly over the pie. Add lime zest decoratively. Chill for a couple of hours before serving. Enjoy!
**Pie will last for a week in the refrigerator.**
5 Pie Free Key Lime Links
Looking for a quick and easy key lime recipe? Head to Cake Whiz for Abeer’s key lime cookie recipe.
Key lime pie in bar form with a twist: a pistachio graham cracker crust. Yes, please! Head to Hummingbird High for the recipe.
Craving chocolate? Check out Sally’s Baking Addiction’s dark chocolate key lime truffles.
Every home baker should try making a magic cake. A little bit science, a bit of magic and you end up with three layers of cake: sponge, custard and fudge coming together in one subtly sweet bite. Curious? Head to Foodness Gracious for key lime pie magic cake recipe that is sure to surprise your taste buds.
For all of the vegans out there I found a vegan key lime pie recipe at Minimalist Baker. Check it out!