ABC Baking Adventures

Remember this post - Alphabet Baking and what a great, fun project I thought this would be. Don’t get me wrong, it has been fun. We are trying new recipes. I am just tackling it at a snails’ pace. A. snails. pace.

Two Sundays ago, I made a Key Lime Pie. I have never made one and why, I am not so sure. They are easy, very tasty and refreshing. I made homemade whipped topping also. Yum! This pie would perfectly compliment a BBQ on a hot summer day. Top it with fresh whipped cream and sprinkle with fresh raspberries, I think it’d impress those eating.

Olivia was so anxious to try this pie. I wasn’t sure she’d like it but she did. It has been added to her favorites list. She even said she hoped her dad didn’t like it so she could have it all to herself. I had to break it to her. I like the pie. She’d have to share it with me, at least. Her father did like it. He wasn’t crazy about it and agreed with me that it would be a nice summer pie. So this recipe gets a spot in our collection; however, it doesn't get a photo as I did not take any.

You cannot fail at making this pie. No pie crust to make and roll out. It’s a mix, press, bake, mix, pour and bake pie. Simple and delicious! And it came from my favorite place: King Arthur Flour - 'nough said.

Key Lime Pie

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/8 teaspoon salt
1/3 cup melted butter

*While it isn't traditional, add 1/3 to 1/2 cup (1 1/4 to 1 7/8 ounces) toasted coconut to the crushed cracker crumbs, if desired. *I did not add this but I will next time as I think it’ll compliment the lime.

Filling:

Grated rind of 1 medium lime, about 3 tablespoons, not packed
3 large egg yolks
14-ounce can sweetened condensed milk (1 1/4 cups)
2/3 cup bottled Key Lime juice OR freshly squeezed lime juice
1/8 to 1/4 teaspoon lime oil, optional

Select a pie pan with an inside top dimension is at least 9”, and with a height at least 1-1/4”. Preheat the oven to 325˚F.
Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.

Press the crumbs into the bottom and up the sides of the pie pan. Bake the pie crust for 15 minutes; it’ll start to darken in color a bit. Remove it from the oven and place on a rack to cool while you make the filling.

Whisk the grated lime rind and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, looking kind of like Hollandaise sauce.

Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume.
Add the lime juice, stirring just to combine. The mixture will thicken. Add lime oil to taste.

Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, till it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F.

Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving. Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.