I was at one of our favorite stores in the market the other day waiting in line at the cash to buy my pound and a half of dried pinto beans (I have a ridiculous love for refried beans) and the guy in front of me was buying a ton of things (including a big bag full of scotch bonnet peppers – jeez!) so I had time to look around. It is a great store, lots of things to look at. Anyway, I spotted bags of key limes! I was so excited, I decided to get them.
Of course, I made key lime pie. Key lime pie makes reminds me of Florida vacations: the beach, the sun, and lots going places in a car that is almost unbearably hot at first. I remember having key lime pie in Florida but I can’t remember when or where, I was too young I think, memories are fuzzy. It’s not that hard to make at all, just a bit of work to squeeze the juice out of the limes. You can also make a meringue to put on top but I didn’t bother, I find it good as it is: sweet, thick and lime-y.
Key Lime Pie
- 1/2 cup key lime juice (~20-25 key limes)
- zest of 4 key limes
- 1 can of sweetened condensed milk
- 3 egg yolks
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tbs sugar
- pinch of salt
Pre-heat your oven at 350F. In a bowl, mix the graham cracker crumbs, the sugar, salt and melted butter. Mix well. Press the crumbs into a pie plate (with your fingers) against the bottom and the sides. Bake the crust for 10 minutes. While this is happening, prepare the filling: zest and juice the limes and mix well with the egg yolks and condensed milk. Remove the crust from the oven, let cool for a few minutes and put the filling in it. Bake for another 10 minutes. When it is done, let cool and chill in the fridge for a few hours.