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OxfordPress.com

Key Lime Pie

I developed this recipe for Key Lime Pie pairing a crust from Florida chef Allen Susser's New World Cuisine and a filling from the Key West restaurant Mangrove Mamas.

Don't expect this to be one of those fake-green Ohio versions of Key lime pie. This one is authentically blonde. The topping is plain, unsweetened whipped cream, not a meringue, an idea borrowed from the Winds Cafe's version of Key Lime Pie.

The pie can be made ahead and refrigerated. Cream can also be whipped several hours ahead; just place in a fine strainer over a bowl, cover and refrigerate. A little liquid will drip into the bowl, but the cream will remain fluffy.

Makes 1 9-inch pie
Crust:1 1/2 cups plain graham cracker crumbs
1/2 cup ground pecans
3 tablespoons sugar
1/3 cup butter, melted
Filling:
5 large egg yolks
1 14-ounce can sweetened condensed milk
Juice from 6 to 8 Key limes, about 2/3 cup *

Topping:
1 cup whipping cream, softly whipped

TO MAKE CRUST: Heat oven to 350 degrees. Mix the graham cracker crumbs, pecans and sugar in a 9-inch pie pan. Stir in melted butter. Mold crumbs against the sides and bottom of pan. Bake about 6 minutes. Set aside to cool.

FOR THE FILLING: Beat yolks in a food processor fitted with a metal blade or with a hand mixer, about 2 minutes. Add condensed milk to yolks; process or beat until incorporated. Add lime juice. Process for 2 minutes; pour into cooled pie shell. Bake at 325 degrees until set, about 10 to 15 minutes. Remove from oven and cool on a wire rack for 1 hour. Refrigerate, covered with plastic wrap set directly on top of the filling, at least 3 hours or overnight.

FOR THE TOPPING: Whip the cream until fluffy but not standing in peaks. Spread the pie with the whipped cream. Cut the pie into slices and serve within the hour.

* Key limes are now routinely available by the bag at many supermarkets; bottled Grandma Ann's Florida Kitchen Key Lime Juice can also be found in some stores.