*= most likely only applies to me
|I know, I know but that's lime zest . It's delicious I swear.|
Gourmet | May 2003
Black Key Lime Pie
for the crust
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
for the pie
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
Preheat oven to 350°F.
In a large bowl mix together graham cracker crumbs, sugar, and melted butter until combined well, then, (using your hands) press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake the crust in middle of oven for 10 minutes and cool in pie plate on a rack. (Leave the oven on the next step won't take that long)
Make delicious tangy filling and bake pie:
In a large bowl whisk together your egg yolks and condensed milk until it's combined and smooth. Add the lime juice and whisk until combined (the filling will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Serve pie topped with whipped cream and a little lime zest if you're feeling froggy.
Serves 8, or six if you're greedy (like me)