Key Lime Pie

Photo courtesy of Aspen Photography
1 cup plus 1 tablespoon graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
2 cups sweetened condensed milk
6 egg yolks
3/4 cup key lime juice
1 tablespoon key lime zest
1 cup heavy cream
1/2 cup confectioner's sugar, sifted

  1. Preheat the oven to 350F.
  2. Combine the graham cracker crumbs and sugar.
  3. Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.
  4. Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the pie crust.

Chef: custard set up nicely, had a good height, the lime zest shavings on top are a nice look. Very tangy, would be great with some coffee.

Personal:  best pie ever! Very tangy and sweet; the flavor of the lime really shines through.

Lesson Learned: you want to be sure to bake the pie just long enough to set, but not crack, once it cracks, it is overcooked. A smaller higher tart pan gives it a nice size, but