So many food shows!!!
Seriously. There is Food Network… All the fancy cooking channels on satellite… And even Travel Channel has a ton.
Usually themed ones too.. like, ‘World of Doughnuts,’ or, ‘Best Hot Dog, ‘ … Or, the one that hooked me… A specialty pie show.
One of the stores featured… Only sold key lime pies, and key lime flavored things.
Key lime is my ABSOLUTE favorite. And I haven’t had any in ages.:(:(
Here’s where the trouble started..
My friend Meagan had a recipe from America’s Test Kitchen.. which she was nice enough to share. It looked easy enough …… So Mom and I decided to try it.
The crust was easy enough… But I’m awful at graham cracker crust. Can never get it on the sides of the pans… So my mom went behind me & fixed my crust.
Of course , if I had read the recipe more closely … I would have seen that the technique they use looks SO much easier… Oh well. Live and learn…;)
Filling was easy… Except that we didn’t have the best equipment for grating the zest, or juicing the limes.. so… Lots of make shift stuff going on.. and then realizing our zest was too big… Trying to chop it smaller… Then we enlisted child labor to squeeze limes.(well?? They liked it!)
The homemade whipped cream was easy, though. Loved it.( now that mom has a mixer…& we didn’t have to do it by hand…)
Chilling for 3 hours, not so fun though.:(
Came out great though, so… can’t really complain.
Key Lime Pie
4 teaspoons grated zest plus 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
9 graham crackers (5 ounces), broken into rough pieces
2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted and warm
Whipped Cream Topping
1/2 cup heavy cream, chilled
1 tablespoon confectioners (powdered) sugar
1 teaspoon vanilla extract
For the filling: Whisk the zest and yolks in a medium nonreactive (not metal) bowl until tinted light green, about 2 minutes. Beat in the milk, then lime juice; set aside at room temperature to thicken (about 30 minutes).
For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a food processor, process the graham crackers until evenly fine (you can also crush them in a ziploc bag). Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
Transfer the crumbs to a 9-inch glass pie plate and evenly press the crumbs into the pie plate. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely.
Assemble the pie: Pour the lime filling into the crust; bake until the center is set, yet wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.
For the whipped cream: Whip the cream, vanilla, and sugar in the chilled bowl of a mixer to just-stiff peaks. Spread the whipped cream over the filling evenly.