Key Lime Pie.
Sometimes you come across a recipe that is so simple, yet so delicious, you loathe yourself for not coming up with it. This is one of those recipes. I came across this key lime pie recipe from Alison Roman’s cookbook Dining In and it has become a classic since the day I first made it. What makes this pie so much better than every other key lime pie? First, the crust. The crust is the perfect combination of sweet and salty while coconut oil gives it a nice nutty profile. Then there is the custard. It is tangy and rich with little speckles of lime zest that go perfectly with the salty crust. This recipe is sinfully easy and delicious.
Time: 30 minutes
Ingredients:
Crust:
10-12 graham crackers
1 tablespoon granulated sugar
4 tablespoons coconut oil, melted
2 tablespoons butter, melted
3/4 teaspoon salt
Filling:
4 large egg yolks
1 14-ounce can sweetened condensed milk
2 teaspoons lime zest
1 cup fresh lime juice (about 8-10 limes)
Salt
Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325° convection.
2. Smash the graham crackers in a plastic bag using a rolling pin. Be sure there are some larger crumbs for texture, about the size of a lentil. Mix the crumbs with the sugar, coconut oil, butter, and salt. Once the mixture looks and feels like wet sand, press the crumbs into a 9-inch pie plate and bake until the crust starts to lightly brown on the edges, about 8-10 minutes. Allow to cool completely and leave the oven on.
3. In a large bowl, vigorously whisk the egg yolks and until they are pale and fluffy, 1-2 minutes (do not use an electric whisk). Add the sweetened condensed milk and whisk another minute or two. Mix in the lime juice, lime zest, and a pinch of salt (I like the use ¾ cup of the lime juice and taste for tartness before adding the whole 1 cup of juice). Pour custard into partially baked crust and bake for 20-25 minutes. You know it is done when the center barely jiggles. Do not brown on top. Remove the pie and allow to cool completely at room temperature, then into the fridge for at least 4 hours.
4. When ready to serve, make the whipped cream. Combine heavy cream, sugar, and vanilla extract in a large, cold bowl. Beat cream until soft peaks form. Top the cooled pie with whipped cream and serve.