As Emma gets more interested in helping in the kitchen, I try to make a conscious effort to pick projects that she can do almost everything herself. This Key Lime Pie is so simple; with only a few ingredients and only a mixing bowl and pie plate needed, she can take the lead... I guess there is a little food processor work, but she loves pushing the button, so that is also a win.
It is the same recipe that I use to make the Creamy Lemon Pie, but instead of lemon juice, I use Key Lime Juice - from a bottle. I also make half of the filling for this pie because the key lime juice is extra tart, so I like it to be half pie filling and half whipped cream. For parties, I've made it as mini, bite-size tarts or individuals in my brown paper tartpans for dinner parties.
Key Lime Pie
12 Graham Crackers
4 tablespoons of melted butter
1/4 cup of sugar
1 can of sweetened condensed milk
3 egg yolks
1/2 cup of key lime juice
1 pint of whipping cream
1/4 cup of sugar
Crust : Begin by making the graham cracker crust. Pulverize graham crackers is a food processor. Dump them in the pie plate, then add melted butter and sugar. Mix with a fork, then press into the pan. Bake at 350 for 8 minutes.
For the Filling : Whisk together Sweetened Condensed Milk, Egg Yolks, and Lime Juice.
Pour into baked Graham Cracker Crust.
Bake for 12 minutes at 350 degrees. You can see where I tested the middle to make sure it had set up.
Cover the entire pie with lots of whipped cream. I mixed the whipping cream and sugar in my kitchen aid with the whisk attachment for about 3 minutes.
Top with key zest. Refrigerate for 2 hours before serving so it is chilled all the way through. I'm curious about adding cream cheese and/or sour cream to the pie to make it a cross between a cheese cake and a pie. Thoughts?
I hope you try this during this last month of summer - I think the refreshing tartness goes well with almost any summer menu.