Key Lime Pie- A Refreshing Treat

When I was younger, my mom would buy us those Yoplait yogurts so we could have snacks after school.  One of my favorite flavors was the key lime pie.  It wasn't until I was much older when I actually had a REAL key lime pie, not out of a yogurt container!!  Crazy, right?

Well, we made key lime pies in baking class and it was delicious.  Many people thought it was too sour, but come on people, it's lime!  It's supposed to have a nice tartness with a subtle sweetness.  So depending on your taste you can either reduce the amount of key limes or increase the sugar.  I hope you enjoy this recipe as much as I do.

Key Lime Pie
Adapted from Professional Baking Wayne Gisslen
Yield: Two 9" pies

Graham Cracker Crust
8 oz graham cracker crumbs
4 oz granulated sugar
4 oz melted butter

1) Mix crumbs and sugar in mixing bowl.
2) Add melted butter and mix until evenly blended; crumbs should be completely moistened by butter.
3) Spread mixture evenly on bottom and sides of pie pan.  Press another pie pan on top to pack crumbs evenly.  Or you can use the bottom of a cup or some kind of weight to press the crumbs down.
4) Bake at 350F for 5-7 minutes.  Cool thoroughly before filling.

Key Lime Filling
8 egg yolks
28 oz sweetened condensed milk
10 oz key lime juice (yes, you'll have to squeeze all those tiny limes!)

1) Beat yolks lightly.  Stir in condensed milk.
2) Add lime juice and beat until smooth.
3) Pour into baked, cooled graham cracker crust.
4) Bake in a 350F oven for 15-20 minutes or until firm to the touch.
5) Let cool and then garnish with whipped cream and lime slices or wedges.

Note: Alternatively, if you don't want to bake it, you can refrigerate the pie overnight.  The lime acidity will partially coagulate the egg and milk proteins so that the filling becomes firm.  But if you're worried about the yolks, go ahead and bake the pie.