At the request of one of our guests tonight....Key lime pie, ladies and gentlemen.
I know this is good key lime pie, probably the best you'll ever have. I know this because I used to work in the Florida Keys and ate many a key lime pie in my day. I actually never liked it much, until I met this recipe. Honestly, I think sweetened condensed milk is probably one of the more disgusting, yet unique products on the market. The main reason I like it, despite it's mysteriously disgusting nature, is because you can make caramel out of it....right in it's own can (see instructions below). Of course, I also like it for my Key lime pie.
Crust (NO, the store bought graham crust in the disposable tin is NOT an acceptable substitute)
- 3/4 pound graham crackers (about half the box- 1 cello-wrapped pkg.
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
I find this is enough for 2 pie crusts, unless you have a deeper pan and like thick crust. Otherwise, divide it in half and freeze it for later. Process crackers in a food processor. Add sugar and drizzle in butter while pulsing the motor (or just mix it in). Press into a greased 9" pie pan and bake at 350 for 10 minutes.
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice (you can use Nellie and Joe's in a pinch, or regular lime juice)
- 1 lime , grated zest
Make this while the crust rests. Whip the egg whites and lime zest until soft to medium peaks form. Beat in the condensed milk and lime juice, beat for 2 minutes or so. Pour into pie crust and bake at 350 for 15 minutes (I usually have a little filling left over that doesn't fit into the crust). Take out and let cool completely to room temperature and chill. Top with fresh whip cream (and add lime zest to it...).
Yes, you can making caramel sauce from sweetened condensed milk! Its really easy and really good. I learned this from an English sailor who was begging me to make Banoffee Pie (a British banana cream pie on steroids) for the crew. All you do is completely submerge the tins of milk in water and boil for 2 hours. Be sure to keep them completely submerged or you will be cleaning toffee sauce out of your hair- I know this from experience. You can do this to several tins at once, and they will keep in the pantry for months, and you will always have a toffee sauce on hand for an easy dessert (thanks, Nigella Lawson, for that tip!).