Rose's Baking Basics

“Key Lime” Pie

Serves 6 to 8

Oven Temperature: 350°F/175°C

Baking Time: 15 to 20 minutes

Baking Equipment: One 9 inch standard pie plate, preferably Pyrex

This is my favorite key lime pie—but my secret is that I don’t use key limes! I discovered that I much prefer the flavor of ordinary limes to key limes, and a whipped cream topping to meringue. Cornstarch-Stabilized Whipped Cream has a fabulously luxurious texture and does not become watery as it sits, but it’s fine to use a meringue topping here instead (see recipe). I always, however, add one stiffly beaten egg white to the filling to lighten it slightly. This pie is extra delicious if served semi freddo (semifrozen) as they do at Joe’s Stone Crab in Miami.

Graham Cracker Crumb Crust for a 9 inch pie Makes about 255 grams/1½ cups

unsalted butter	71 grams	5 tablespoons (½ stick plus 1 tablespoon)
about 10 double graham crackers (5 by 2¼ inch)	151 to 170 grams (depending on the size of the crackers)	1⅓ to 1½ cups crumbs, lightly packed
sugar	25 grams	2 tablespoons
fine sea salt	.	a pinch
pure vanilla extract	.	½ teaspoon (2.5 ml)

Make the Crust

1. In a 1 cup glass measure with a spout, in the microwave, or in a small saucepan over medium-low heat, melt the butter

Food Processor Method

2. Break the crackers into the food processor and process together with the sugar and salt into fine crumbs. Add the melted butter and vanilla and pulse a few times just until incorporated.

Hand Method

2. Place the crackers in a reclosable freezer bag and use a rolling pin to crush them into fine crumbs. Transfer the crumbs to a medium bowl and, with a fork, mix in the sugar and salt. Stir in the melted butter and vanilla and toss to incorporate.

Both Methods

3. Use your fingers or the back of a spoon to press the crumb mixture into the pie plate and part way up the sides. If the crumbs stick to your fingers, place plastic wrap on top of the crumbs.

4. After the crumbs have been spread out, use a flat-bottomed, straight-sided measuring cup or glass tumbler to smooth the crumbs evenly over the bottom and all the way up the sides. Press the crumbs at the juncture where the bottom meets the sides, which always tends to be thicker.

5. As you press the crumbs against the sides they will rise above the rim. To create an attractive border, use your opposing thumb to press against them from the other direction, which will form a little ridge. Chilling the crust for a few minutes will firm the butter and make this easier. Refrigerate the pie shell while making the filling.

Lime Filling

lime zest, finely grated	3 grams	1½ teaspoons, loosely packed
PLUS	PLUS	PLUS
extra lime zest to use for the crystal lime zest décor	(12 grams)	(2 tablespoons)
OR		OR
lime zest in long strips		a few strips
lime juice, freshly squeezed and strained (4 to 6 medium limes)	189 grams	¾ cup (177 ml)
4 (to 6) large eggs, separated:
4 (to 6) yolks (see Baking Pearls)	74 grams	¼ cup plus 2 teaspoons (69 ml)
1 white	30 grams	2 tablespoons (30 ml)
cream of tartar	.	⅛ teaspoon
one 14 ounce can sweetened condensed milk	400 grams	1¼ cups (296 ml)

Preheat the Oven

▪ Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350ºF/175ºC.

Mise en Place

▪ With dish washing liquid, wash the limes. Rinse, dry, and zest them (see Citrus Zest).

▪ Into a 1 cup measure with a spout, weigh or measure the lime juice.

▪ Into a small metal bowl, weigh or measure 1 egg white (30 grams/2 tablespoons/30 ml). Whisk in the cream of tartar.

▪ In a large glass bowl, weigh or measure the egg yolks. Add the sweetened condensed milk.

Make the Lime Filling

1. Whisk together the egg yolks and the sweetened condensed milk. Gradually whisk in the lime juice. Whisk in the zest.

2. With a handheld mixer, beat the egg white on medium speed, gradually increasing to high speed, until stiff peaks form when the beater is raised. Fold this meringue into the lime mixture.

3. Scrape the mixture into the pie shell.

Bake the Pie

4. Bake for 15 to 20 minutes, or until set. When the pie is gently moved, the filling will shimmy only very slightly.

Cool the Pie

5. Set the pie on a wire rack and cool completely. Refrigerate for a minimum of 4 hours before serving. The whipped cream topping can be added after 1 hour of refrigeration.

Cornstarch-Stabilized Whipped Cream Makes 244 grams/2 cups/474 ml

heavy cream	232 grams	1 cup (237 ml), divided
pure vanilla extract	.	1 teaspoon (5 ml)
powdered sugar	14 grams	2 tablespoons
cornstarch	.	1 teaspoon

Make the Whipped Cream

1. At least 15 minutes before whipping, into a medium metal bowl, pour 174 grams/¾ cup/177 ml of the cream and the vanilla. Cover and refrigerate, with the handheld mixer beaters alongside.

2. In a small saucepan, mix together the powdered sugar and cornstarch. Gradually whisk in the remaining cream.

3. Bring the mixture to a boil, stirring constantly with the whisk, just until thickened.

4. Immediately scrape the mixture into a small bowl or custard cup and allow it to cool just to room temperature. Cover until ready to whip the cream.

5. Using a handheld mixer, whip the reserved refrigerated cream, starting on low speed and gradually raising the speed to medium-high as it thickens, just until traces of the beater marks begin to appear.

6. Continuing by hand with a whisk, add the cooled cream-cornstarch mixture in four or five additions, whisking lightly after each one. Whisk just until stiff peaks form when the whisk is lifted.

Apply the Whipped Cream

7. Spread the whipped cream onto the pie, leaving about a ¼ inch border. If desired, sprinkle the border with the crystal lime zest décor or garnish with a few long strips of lime zest (this identifies the pie as lime).

Crystal Lime Zest Décor (optional) Makes 8 grams/2 tablespoons

lime zest, finely grated (reserved from Lime Filling, above)	12 grams	2 tablespoons, loosely packed
superfine sugar	.	1 teaspoon

▪ In a small bowl, rub the sugar into the lime zest. Spread the sugared zest in a thin layer on a plate. Place the plate in the oven and turn on the oven light, which will provide just the right amount of heat. Let the zest dry to the touch for about 4 hours, scraping the plate every hour to dislodge any zest stuck to the plate. (Alternatively, the zest can be dried for about 14 hours at room temperature.) The crystal lime zest can be stored for 1 week refrigerated; 3 months frozen.

Serve the Pie

8. Just before serving, wet a large dish towel with very hot water. Set it in the sink and shape it into a nest. Set the pie plate into the hot towel so that it surrounds the entire pie plate up to the rim, and allow it to sit for a minute before slicing and serving. Carefully slip a small metal spatula under the border to tease it to release it from the rim. When adequately heated, the crust including the rim will detach easily from the pie plate. After removing the first piece, it helps to run the spatula under the bottom crust to be sure it releases. If necessary, return the pie plate to the hot towel. (To serve the pie semi freddo—semifrozen—set the cut slices in the freezer for 20 minutes, but not longer or the whipped cream will freeze.)

Store Without the whipped cream, covered with plastic wrap that has been lightly coated with nonstick cooking spray: refrigerated, 3 days.

With the whipped cream: refrigerated, 2 days, or 3 days if covered with an inverted bowl.

Baking Pearls

I prefer not to prebake the graham cracker crust, as it is more tender.

If you make crumb crusts often, it pays to get a 6 inch round cake pan. It is the ideal flat-bottomed tool for pressing the crumbs evenly into the bottom of the pie plate.

The ratio of white to yolk in an egg can vary to such a degree that you may need as few as 4 or as many as 6 eggs for this recipe. It is therefore advisable to weigh or measure the separated yolks and add or reduce if needed.

Make This Recipe Your Own

Sweet Cookie Tart or Pie Crust, blind baked, can be used instead of a graham cracker crust. Do not use a flaky pie crust, as it becomes too firm when the pie is chilled.

Making “Key Lime” Pie