classic key lime pie

Jilly learned to make this recipe while working at her dad’s first restaurant, Emeril’s. She used to work there over summer breaks for experience and, of course, extra pocket money. One summer, she was lucky enough to work with Mr. Lou, one of the most amazing pastry chefs and people she has ever had the pleasure of knowing. Although he rarely let anyone write down his recipes, this gluten-free version of key lime pie is as close to his original as Jilly could get. This one is for you, Mr. Lou!

SERVES 8

INGREDIENTS

crust

2½ cups gluten-free cookies, ginger or graham cracker, if possible

4 tablespoons (½ stick) unsalted butter, melted

filling

2 cans (14 ounces each) light condensed milk

2 large eggs

1 cup fresh lime juice, key lime if available

1 cup sour cream

2 tablespoons confectioner’s sugar (powdered sugar)

1 tablespoon freshly grated lime zest

Thin lime slices, for garnish (optional)

STEPS

crust

Roughly break up the cookies and place them in the bowl of a food processor along with the melted butter. Pulse until the mixture forms crumbs.

Using your fingertips, press the crumb mixture firmly over the bottom of a 9-inch deep-dish pie plate or cake pan. Spread out and pat evenly until a bottom crust is achieved.

Place the crust in the refrigerator to set for 30 minutes.

filling

Preheat the oven to 325°F.

In a large bowl, combine the condensed milk, eggs, and lime juice and whisk until well blended.

Remove the pie crust from the refrigerator and pour in the filling mixture. Place in the oven and bake for 20 minutes, or until the center of the pie is not jiggly.

Remove the pie from the oven and allow it to cool until it reaches room temperature. Then place the pie in the refrigerator for 2 hours to allow it to set.

Once the pie is chilled, combine the sour cream, confectioner’s sugar, and half the lime zest in a medium-size bowl and mix well.

Spread this mixture evenly over the top of the pie. Sprinkle the remaining lime zest on top. If desired, garnish the pie with thin lime slices as well.

Store the pie in the refrigerator until ready to serve.

note: After the pie has been baked and chilled, you can change up the presentation, if you want. Carefully scoop out individual portions of the crust and filling and transfer them to whatever individual serving vessels you prefer. Then, once you make the topping in Step 5, spread it on each portion and serve.