Sunday, April 5: Key Lime Pie

I first fell in love with key lime pie when I went on a trip with my grandparents to Hilton Head my freshman year of college. We would eat by the water — my grandfather sneaking me sips of his beer throughout the meal — and always finished with a slice of key lime pie (my grandmother’s favorite dessert). Today I made my first key lime pie of my own! It was surprisingly easy, and the smell of the graham cracker crust baking in the oven was heavenly. I also made my own whipped cream for the first time! The combination of toasty graham crackers, cool and creamy key lime filling, and fluffy whipped cream just can’t be beat. This recipe is from Cook’s Illustrated, and I highly recommend it! Can’t wait to eat a big slice for breakfast tomorrow morning — the best time of day to eat pie.

First, make the filling. Whisk 4 large egg yolks and 4 tsp lime zest (from 3-4 limes) in a medium nonreactive bowl until tinted light green, about 2 minutes. Beat in 1 14-ounce can sweetened condensed milk, then 1/2 cup strained lime juice (from those same 3-4 limes). Set aside at room temperature to thicken (about 30 minutes).

While the filling is sitting, make the crust. Preheat oven to 325 degrees. In a food processor, pulse 9 graham crackers (5 ounces) until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add 2 TB granulated sugar and pulse to combine. Continue to pulse while adding 5 TB warm, melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to a 9-inch pie plate and press into an even, packed layer (going up the sides of the plate) — use a 1/2 cup measuring cup to help pack and square off the top of the crust. Bake the crust until fragrant and beginning to brown, 15-18 minutes. Transfer to a wire rack to cool completely before adding the filling.

Pour the filling into the crust and bake until the center is set yet wiggly when jiggled, 15-17 minutes. Return pie to a wire rack and cool to room temperature. Refrigerate until well chilled, at least 3 hours.

When the pie is chilled and you’re ready to eat, make the whipped topping. Whip 3/4 cup chilled heavy cream in a chilled metal bowl to very soft peaks. Add 1/4 cup (1 ounce) powdered sugar, 1 TB at a time, continuing to whip until just-stiff peaks. I just spread the whipped cream over the top of the pie, but you can “decoratively pipe" it on if you’re feeling ambitious! Decorate with additional lime zest or paper thin slices of lime dipped in sugar.