SERVES 8
The timing here is different from other pies; you need to make the filling first, then prepare the crust. We developed our recipe using regular supermarket Persian limes. See the sidebar that follows the recipe.
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PIE |
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4 |
large egg yolks |
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4 |
teaspoons grated lime zest plus ½ cup juice (5 limes) |
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1 |
(14-ounce) can sweetened condensed milk |
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1 |
recipe Graham Cracker Crust |
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TOPPING (OPTIONAL) |
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1 |
cup heavy cream, chilled |
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¼ |
cup (1 ounce) confectioners’ sugar |
1. FOR THE PIE: Whisk egg yolks and lime zest together in medium bowl until mixture has light green tint, about 2 minutes. Whisk in condensed milk until smooth, then whisk in lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.
2. Meanwhile, prepare and bake crust. Transfer pie plate to wire rack and leave oven at 325 degrees. (Crust must still be warm when filling is added.)
3. Pour thickened filling into warm prebaked pie crust. Bake pie until center is firm but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool slightly on wire rack, about 1 hour, then cover loosely with plastic wrap and refrigerate until filling is chilled and set, about 3 hours.
4. FOR THE TOPPING, IF USING: Once pie is chilled, use stand mixer fitted with whisk to whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie and serve immediately.