By Adam J. Pearson
On hot summer days like this, key lime pie is a refreshing and delightful treat. Here’s a tremendously simple and yet incredibly delicious recipe that will let you whip up a tasty key lime pie in no time at all.
1 Graham Cracker Crust
Note: you can either make your own or buy one premade from the supermarket.
1 cup + 3/4 cup sweetened condensed milk
1/2 cup key lime juice
Note: I use Nellie and Joe’s Key West Lime Juice – you can substitute ordinary lime juice, however, the end result will be less tart and less acidic, so a little less vibrant in flavour than key lime juice.
3 egg yolks
Note: you can use the whites for another recipe, or make them into a meringue to top this pie – see below if you’re curious about how to do that.
1 lime and a sprinkling of white sugar for garnish
1. Preheat your oven to 375 degrees. When your oven reaches 375, bake your a graham cracker crust in a pie pan for 8 minutes.
2. Meanwhile, in a bowl, thoroughly whisk together 1 cup + 3/4 cup of sweetened condensed milk, 3 egg yolks, and a 1/2 cup of key lime juice. If you want the pie to look a little greener, you can add a few drops of green food colouring at this point, although this addition is purely optional. If you have an immersion blender, a hand-mixer, or a stand-mixer with a whisk attachment, you can use any of those. If you just have a whisk, you can just whisk like crazy and build some Popeye-like forearms.
3. When the pie crust is done par-baking, take it out of the oven and turn the oven down to 350 degrees. Pour the milk, egg, and juice mixture into the crust and stir it around in a spiral to make sure it’s evenly distributed. Place your pie on the middle rack in your oven and bake for 13-15 minutes at 350 degrees.
4. When the pie is done, it may still be a bit jiggly, but that’s okay. Take it out and let it sit for about 15 minutes. Then stick a skewer in it to test for doneness; if it comes out clean, leave it be. If it doesn’t, bake for another 2-3 minutes, then take it out again.
5. Allow your sexy pie to cool completely. Slice a lime into very thin wedges (see the picture above for a visual guideline), then sprinkle white sugar over all the slices. Fan the wedges out into a beautiful spiral in the center of the pie (these are for decoration, not for eating) and you’re done! For the best and most refreshing results, chill the garnished pie in the refrigerator until firm. When you slice it for your guests, you can serve serve this delicious pie with cool whip or whipped cream, although it’s perfectly delicious on its own.
Alternative Addition: Meringue Pie Topping
This key lime pie is perfectly delicious without the meringue. However, if you want to make use of those three egg whites you had left over from the pie filling, you can use them to make a nice meringue to top your pie.
For meringue, place 3 egg whites, 1 pinch of cream of tartar, and 2 tablespoons of sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites until soft peaks form and then gradually add the sugar in a slow and steady stream and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread your fluffy meringue on top of the lime mixture with a spatula. Bake until the meringue is golden.