—Lynne Bickler, Pinole, CA
Key-lime pie takes its name from the type of lime it is made with, the Key lime, which grows in the Florida Keys. The Key lime has a mild, delicate fragrance, and the flavor is sweeter and more tart than that of the commonly found dark green, seedless Persian lime. Condensed milk and a graham-cracker crust are also common to the Key-lime pie, which has remained essentially unchanged over the years. The recipe that follows is a traditional one for this most delicious pie.
Key Lime Pie
Makes 1 pie
1 1/4 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons granulated sugar
Pinch of salt
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key-lime juice
1 tablespoon grated Key-lime rind
3/4 cup heavy cream, chilled
1. Heat oven to 375°. Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl, and mix well. Press into a buttered 8-inch pie plate, and bake 15 minutes, until lightly browned. Let cool completely on a wire rack.
2. In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust.
3. Lower oven to 325°. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged.
4. Remove from oven, and let stand until cool.
5. Shortly before serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature.