Valerie Aikman-Smith's Key Lime Pie
Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- Servings: 6
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, February 2016
- 12 graham crackers
- 2 tablespoons light-brown sugar
- 1⁄2 cup unsalted butter, melted
Filling and Topping
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1⁄2 cup fresh Key lime juice, plus grated lime zest for garnish
- 1⁄2 cup heavy cream
- 1⁄2 cup unsweetened dried coconut flakes, toasted
Preheat oven to 350 degrees.
Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs. Add melted butter and pulse until well combined.
Pour crumb mixture into a 9-inch pie pan and press it evenly over bottom and sides of pan. Bake until golden, 10 minutes. Transfer to a wire rack; let cool.
Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Pour in lime juice and whisk until well combined and smooth. Pour into cooled piecrust.
Bake pie until filling is set, about 15 minutes. Transfer to a wire rack and let cool completely. Cover and refrigerate at least 6 hours and up to 24 hours.
Just before serving, pour cream into a bowl. Using a handheld mixer, beat cream until stiff peaks form.
Pile cream on top of cold pie, sprinkle with coconut flakes, and garnish with lime zest. Cut into wedges to serve.