Lime Pie

Makes an 8-inch pie

Baking Temperature: 325 degrees

Time: 15-16 minutes

Ingredients: (From Debbie Harden, adapted from her friend Barb Kollin. Originally from a Cook's Illustrated Key Lime Pie recipe)

Crust:

  • 10 full-sheet graham crackers

  • 1/3 c sugar

  • 6 Tbs unsalted butter, melted


Filling:

  • 4 tsp grated zest, no white part

  • 3/4 c fresh Bearss lime juice (juice limes after zesting)

  • 4 egg yolks

  • 2 whole eggs

  • 1 1/2 cans sweetened condensed milk (14 oz cans)


Whipped Topping:

  • Canned whipped light cream (easiest)

  • Homemade whipped cream, slightly sweetened, dash of vanilla

Crumble the graham crackers and then make into crumbs with a rolling pin. You should end up with about 1 1/2 cup of crumbs. This can be done in a blender or food processor, and you also can crumble the crackers in a ziplock.

Mix in the sugar (whisk is fine), then add melted butter and stir with a fork. Press the crumbs onto the bottom and sides of a deep-dish pie pan. Use a small measuring cup or little bowl to really press the crust against the pan. Depending on the pie plate you use, the crust might not come all the way to the top of the sides, but that is alright as long as the filling stays within the crust when you get to that step.

Bake the crust on the middle oven rack at 325 degrees F for about 15 - 16 minutes, or until browned. Cool completely.

Whisk the zest and the egg yolk and whole eggs for about 2 minutes. The yolk will turn a light greenish – chemistry in action! Beat in the condensed milk, then the lime juice. Let this sit in the bowl for about 30 minutes at room temperature to thicken – the lime is "cooking" the egg.

Pour the filling into the cooled crust. Bake until the center is set but wiggly. This will take about 15 - 17 minutes for a single, partly thickened filling. It may take longer for more than 1 pie or if the filling was not too "pre-cooked".

Cool on a wire rack at room temperature. Then cover with plastic wrap and refrigerate for a few hours. Make sure to stretch the plastic wrap so it does not touch the filling. Or this keeps just fine until a day later.

Top with whipped cream just before serving. If you are not going to eat the entire pie, put the whipped cream on individual servings so the pie keeps better.

Variations:

If you use real key limes, check a recipe for that to make changes. Key limes are a bit sweeter.