Whenever I ask Bob what he wants me to make for his birthday, he says pie. The type of pie caries – pecan, lemon, chocolate – and this year he went with key lime. I’d never made a key lime pie before so I did what I always do – read a ton of recipes, then promptly ignore them.
It seemed like the main thing I needed to do was use condensed milk, limes and eggs. Sounds easy enough, so looked at the proportions from a number of recipes and decided to try my hand at it. It worked. The pie came out light and airy with a lot of the tart lime flavor coming through. I added a whipped cream to the edge and that added a nice flavor to the pie. It was a hit and when we ate it on Mother’s Day there was none left.
- 1 can (14 oz) condensed milk
- Juice of 5 limes
- zest of 3 limes
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups graham crackers (I like the vanilla ones)
- 3 tablespoons butter (melted)
- 3 tablespoons coconut sugar
- 1/2 cup whipping cream
- 1 tablespoon coconut sugar
For the crust – grind the graham crackers and sugar in a food processor until you have all crumbs. Melt the butter and combine the graham crackers and butter in a pie plate and mix until well combined. Press into plate to form crust. Refrigerate while making the filling.
For the filling – mix eggs on medium speed until light in color. Add condensed milk and continue mixing on medium high speed. Increase speed and add juice and zest of limes. When fully incorporated, add vanilla extract. Pour into pie crust and bake at 350 degrees for 17 minutes. Remove from oven and let cool. Refrigerate for at least two hours, preferably overnight.
For the cream – With an electric mixer, mix coconut sugar and cream until soft peaks form. Use a piping bag (I used a zip top bag with the bottom corner cut off) and pipe cream around the edges.