Because of it being Pi Day, I'm going to go back, delete my previous post on "Key Lime Pie, Mom's Way" and repost it here, because we're going to make it today, because it's easy and it's Pi Day, so why not?
And, I don't want to be repetitive, so to everyone who doesn't read this blog frequently (haha, I don't even read it frequently), it will just look like what everyone else is doing on Pi Day.
So, simplest pie ever for Pi Day.
Copied directly from Mom's recipe on paper to here. Enjoy!
You'll Need...
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs (about 11 graham crackers)
- 3 T white granulated sugar
- 5 T unsalted butter, melted
- 4 tsp grated lime zest
- 1/2 cup strained lime juice from 3-4 limes (if you use Key Limes, you need 11-12 limes)
- 4 egg yolks (the yellow part... haha, ask how I know)
- 1 14 oz. can sweetened condensed milk
- 3/4 cup heavy cream, chilled
- 1/4 cup confectioners' sugar
CRUST
Heat oven to 325. Mix crumbs and sugar in medium bowl. Add melted butter, stir with fork until well-blended. Scrape into a 9" pie pan; press crumbs evenly over bottom and up sides of pan to form even crust. Bake about 15 minutes, until just a shade darker. Cook to room temp, about 20 minutes. Leave oven on.
FILLING
whisk zest and yolks in medium until tinted green. (Isn't it pretty?) It'll take about 2 minutes. Don't skimp on time! Beat in milk, then juice; set aside for 10 min to thicken. Pour lime filling into cooled crust; bake until center is set, yet still wiggly when jiggled (look at all those "g"s! Onomotopoeia!) Cool to room temp and refigerate until cold, at least 3 hrs (at this point, you can cover with oiled plastic wrap directly on the filling and hold in the fridge for 24 hrs).
WHIPPED CREAM TOPPING
Up to 2 hrs before serving, whip cream to very soft (floppy) peaks. Add confectioners' sugar 1 Tbsp at a time while whipping to stiff peaks. Don't over-beat or it will be greasy. Spread over pie and serve.
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