About a week ago, I was watching Food Network and Bobby Flay’s Throwdown was on. The dish for the particular episode was Key Lime Pie. I’ve never had Key Lime Pie nor really ever wanted to have Key Lime Pie, but by the end of the episode, I was craving a Key Lime Pie like nothing I had craved before.
For this reason, I was super excited to find Key Limes for only 98 cents/bunch at Fresh & Easy the other day. This find put me over the edge to make my craving a reality.
I bought 2 bunches of Key Limes just because I wasn’t sure how juicy they would be and didn’t want to run short on juice and have to run to the store in the middle of making my pie. What can I say, I like to be prepared!
These limes, however, ended up being quite juicy! Especially when squeezed with a garlic presser.
I’m convinced that a garlic presser should be renamed to a Key Lime presser. I was a little sad because after buying this garlic presser, I found I never used it. I think one of the most satisfying culinary tasks is crushing garlic with a knife. I LOVE doing that! And thus, I find I never pull out my garlic presser when I use garlic.
But this garlic presser produced so much more juice out of each Key Lime than my weak hand ever could.
Since I’ve never even had Key Lime Pie before, I wasn’t even sure exactly how it should taste. But I went online and researched recipe after recipe and I found that the filling basically amounted to these simple ingredients:
Egg Yolks, Condensed Milk, Key Lime Juice
And ermm…I decided to go the easy route with the crust this time around. Hey, it was only 99 cents! Can’t beat that. :) Once I actually buy a pie pan, I will make my own crust though – hold me to it!
So, pretty simple, eh? But I also found that though the ingredients are pretty standard, the proportions of each ingredient varied slightly recipe from recipe. In the end, I ended up using these proportions (which I will change slightly next time I make a Key Lime Pie, which will be very soon!):
-4 egg yolks
-2 cans of condensed milk
-1 cup of fresh Key Lime juice
It produced a beautiful pie.
This was the pie, prebaking.
Once I took the pie out of the oven, I stuck it into the fridge to cool and then decorated it simply with a little Reddiwhip and Key Lime slices.
This, was delicious, BUT it was a little too sour – even for us sour-lovers! I had to douse my whole slice of pie in a lot more Reddiwhip, which made it REALLY delicious, but I’d like to enjoy it without having to do that next time.
So next time, I’ll reduce the Key Lime juice from 1 cup to about 1/2 a cup, reduce the condensed milk from 2 cans to 1 can, and make a couple more changes. This new Key Lime Pie will happen soon, so stay tuned!
Though I won’t be making this exact Key Lime Pie recipe again, I’ll post it anyway (not in the Recipes tab though, since it’s not something I’d make again). You may like it if you like your Key Lime Pie really sour!
Key Lime Pie
Makes: 1 Pie
1 9 inch Graham Cracker crust (store bought or make your own)
4 egg yolks
1 cup Key Lime juice
2 cans condensed milk
1 tsp vanilla extract
Preheat the oven to 375F.
Whisk egg yolks in a large bowl. Whisk in Key Lime juice, condensed milk, and vanilla extract until smooth and well mixed.
Pour mixture into the Graham Cracker crust. Stick into the oven for about 20 minutes or until the mixture is set and not super jiggly.
Cool completely in the fridge and then top it whipped topping.