Kim’s Key Lime Pie

Amy Pawliw (Inspired by Key West, Florida; resides in Plainview, New York)

Yields 1 (9-inch) pie

Every spring, my closest friends and I visit a new city in Florida. One year, we visited the Keys, and were determined to try Florida’s famous dessert. Since then, my friends and I have tried to replicate the flavors that we remember so fondly, and, out of all of them, this recipe is the best. It was shared with Amy from her sister’s friend Kim.

Story by Mary Elizabeth

Crust

1½ cups crushed graham cracker crumbs (about 16 crackers)

3 tablespoons sugar

1 stick (½ cup) unsalted butter, melted

Filling

4 large egg yolks

1 (14 oz.) can sweetened condensed milk

½ cup fresh Key lime juice (approximately 12 Key limes or 5 large limes)

2 teaspoons grated lime zest (see Chef’s Tips on citrus zest, this page)

Crust

Mix the crumbs and sugar, and then pour in the melted butter. Mix until combined. Press into a 9-inch pie plate. Bake in a preheated 350°F oven for 10 to 12 minutes until lightly browned. Place on a rack to cool.

Filling

Use an electric mixer, and beat the egg yolks until they are thick and turn to a light yellow; do not over-mix.

Turn the mixer off and add the sweetened condensed milk. Turn the speed to low and mix in half of the lime juice. Once the juice is incorporated, add the other half of the juice and the zest, and continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350°F for 12 minutes to set. Garnish with whipped cream.