By Sarah Murphy-Kangas, In Praise of Leftovers
Adapted from Gourmet. Of course, my version doesn’t have key limes in it. I used Persian (regular) limes like I always have.
For crust
1-1/4 cup graham cracker crumbs (from nine standard size crackers, or one of the 3 pkgs in the box)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 14 ounces can sweetened condensed milk
4 large egg yolks
6 tablespoons fresh lime juice
For topping
3/4 cups very cold heavy cream
1 tablespoon sugar
Zest from 1/2 lime
1. Make the crust: Put a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch pie plate.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until well-combined. Press crumb mixture evenly onto bottom and 1/2 way up sides of pie plate. Bake for 10 minutes, take out of the oven, and leave the oven on.
3. Make the filling and bake the pie: Whisk together condensed milk and yolks in a bowl until well-combined. Add juice and whisk well (filling will thicken slightly). Pour filling into crust and bake for 15 minutes. Cool completely and put into the fridge for at least 4 hours.
4. Just before serving, whip the cream and sugar together until it just holds stiff peaks. Spread pie with cream or top each serving with a dallop and a bit of lime zest.
Note: If you want to make this ahead of time (1 or 2 days), don’t put the cream on it. Do that right before you serve it.
