I’ve had two really memorable and fantastic vacations to the Florida Keys, thanks to the suggestion of an old friend and coworker who loves the Keys. As soon as we go over the bridge leaving Miami and enter the Keys, life seems to slow down and everything seems right. We stop for some fish tacos and a landshark, and vacation has started. A slice of this key lime pie and I’m back there, fresh off a boat from a day of fishing and watching the sunset while some paddle surfers float by.
Key Lime Pie
1 package of graham crackers (1/3 of a 1 pound box)
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2/3 cup key lime juice, freshly squeezed
zest from the key limes
1 can condensed milk (14 ounces)
1 cup heavy cream, very cold
3 tablespoons powdered sugar
1 key lime, sliced for garnish
Combine the graham crackers, melted butter, and sugar in a food processor and process until it’s the consistency of wet sand. Butter a 9 inch pie pan and pour the graham crackers into the crust. Press down so that it creates one even layer and goes up the sides of the pan. Bake at 350 degrees for 8 minutes.
Beat the egg yolks and lime zest together in a bowl with an electric mixer for a couple minutes until frothy. Add the condensed milk and beat together. Lower the speed and add the key lime juice, beating until just combined. Pour the mixture into the cooled pie shell and return to the oven for 10 minutes or until set. Let cool and then refrigerate for at least an hour.
Beat the cream with the powdered sugar until it’s in stiff peaks. Decorate the top with as much whipped cream as you like. Garnish with some key lime slices.