this recipe, which I'd bookmarked on Tasty Kitchen.
By the way, in case, like me, you're wondering what the heck a key lime is, it's just a teeny weeny lime. I wasn't really able to discern much of a difference between key limes and regular limes like I could with meyer lemons. This pie was so easy and tasty that I don't think I'll wait around for key limes anymore; I'll just use the regular ones. I think I'll use the rest of my limes to make lime curd. I'll let you know how it goes.
One of the things that really appealed to me about this particular recipe was the graham crust that included sweetened coconut. It was a great crust and I will definitely try it with other pie recipes.
Oh and yes, I realize I went a little overboard with the green food colouring. With gel food colouring, a little goes a loooooooong way. AND, I know it's probably sacrilege to add food colouring to a key lime pie, but I'm generally a pretty sacrilegious person.
Also, if you could spell sacrilege on the first try, I bow down to you.
Key Lime Pie
From Tasty Kitchen
For the crust:
1-¼ cup graham cracker crumbs
⅓ cups sweetened coconut
2-½ tbsp sugar
6 tbsp unsalted butter, melted
For the filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks, room temperature
½ cups fresh key lime juice
For the topping:
1 cup heavy cream
½ tsp vanilla
1-3 tbsp sugar
1. Heat oven to 350 degrees.
2. Combine graham crumbs, coconut, sugar, and butter with a whisk in a medium sized bowl.
3. Press crumb mixture evenly into a shallow nine-inch pie pan.
4. Bake 8-10 minutes. Remove to a wire rack and cool.
5. Whisk together sweetened condensed milk and egg yolks. Add in lime juice and whisk again until thoroughly combined.
6. Pour filling mixture into cooled crust and bake for 15 minutes.
7. Cool pie on a wire rack, then chill for at least 3 hours or overnight.
8. When ready to serve, beat cream, sugar, and vanilla together until soft peaks form. Serve over pie.
Pairs nicely with a cold glass of milk.