Friday, March 27, 2020

Key Lime Pie, Quarantine Kitchen, Day 12

This 3 year old lime tree, is a survivor, and I think that's a metaphor for our lives right now.  Self-isolating is tough for everyone; Dr. C. and I have tried hard to adhere to all the guidelines, taking walks, reading, and I've been cooking.  About 1 year after we'd planted this lime tree, it lost almost all its leaves, and we were sure we'd lost it.  But, with some TLC, this tree has risen from the ashes to produce 5 limes this year, and now we've got an abundance of blossoms and with that little tiny limes.  I guess this guy decided to bloom where he's planted, as we should.  So, with our dinner of pulled pork tonight, I decided key lime pie would be the best way to use these little guys.  Of course, G&T's would also be appropriate.
I had some lime juice in the freezer and used these guys to amp up the lime juice along with using a bit of lime oil instead of lime zest, which I think is usually bitter and doesn't enhance the flavor of the pie.

Key Lime Pie
Serves 6

1 1/2 cups graham cracker or cookie crumbs
2 tablespoons sugar
pinch sea salt
5 tablespoons unsalted butter, melted

  1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.  
  2. In a bowl, combine the crumbs, sugar, salt, and butter until blended.  
  3. Press into the bottom and up the sides of the pie plate. 
  4. Bake for 10 minutes, until lightly browned.  Set aside.  

I'm not a fan of graham crackers, so decided to try these for the crust; one package did the trick

Crushed with a rolling pin in a zip-lock bag

Just add butter and sugar

Baked---it will shrink from the sides

4 large egg yolks
One 14-ounce can sweetened condensed milk
2/3 cup fresh lime juice
1/2 teaspoon lime oil 
1 1/2 cups heavy cream, whipped stiffly

In a mixing bowl, beat the egg yolks until light and lemon-colored,, this may take about 5 minutes.  

before beating
5 minutes
Add the sweetened condensed milk, and beat another 2 minutes, stir in the lime juice and lime oil (if using) 

Light and airy
Pour into the pie shell, and bake another 15 to 17 minutes, until the center is set, yet a bit of a wobble---it will firm up in the fridge. 

Cool completely, cover and refrigerate.  Serve cold with copious amounts of unsweetened whipped cream and garnish with lime slices.   
A little slap-dash with the whipped cream, but it was glorious
Stay safe and stay well.   

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