Sunday, April 11, 2010
Key Lime Can Do (part deux )
Okay, you've got the crust (see previous post) and It's time for the filling. Now, before I get into this, I know some of you Floridians are wondering where in the world someone CAN'T find Key lime juice? Well, I couldn't this particular day and, honestly, it didn't really matter (gasp). I'm all for using good and proper ingredients but I'm also NOT for breaking the bank for ingredients that no one is going to notice when applicable. Okay okay the pie, the pie....
6 eggs yolks (save the whites, you can freeze them for something later like a meringue or macaroons)
1 1/2 14 oz. cans of sweetened condensed milk (that last 7 oz. can go into the fridge for later)
zest of one lime
1 1/8 cups lime juice (don't waste the lime you just zested, then used bottled lime juice to top it off)
Your oven should still be at 350. With a whisk, mix the yolks with the sweetened condensed milk and the zest, then add the juice. Pour this into the shell and pop it into the oven. NOW, because baking is chemistry, you should know that you don't have to bake this pie at all. "REALLY? IT HAS EGGS IN IT!" Yes, but yolks are a protein and the lime juice is an acid and the moment you mixed these two together, the yolks started cooking chemically (think ceviche). But, I know it makes people feel safer to cook it for all of 15-20 minutes (basically, until the it has a slow wobble, not a jello-y jiggle....yeah, I know, real professional). Pull her out, cool a bit and pop her into the fridge. You made pie.
When I make this pie, I always pop it into the freezer about a half hour before I'm going to cut and serve it because it just serves easier that way. I also never serve this with fake whipped cream....this is a wonderful time to whip a bit of real whipping cream (with a dash of vanilla and a few tablespoons of powdered sugar). Sprinkle with a bit more zest and damn! Everyone's happy AND impressed so take a bow.