Key Lime Pie

Last week, I decided that it would be a good idea to invite a friend over to bake a pie with me. Then I decided to invite another friend and her sister to join us. I also decided that the Calgary sister might as well join us, and she wanted to bring along three of her friends. My pie baking date suddenly evolved into me hosting a BBQ. What?
I’m still not entirely sure how that worked out, but it’s ok. I had fun, and I think everyone else did too.

Since I had promised everyone that there would be pie, I made my Chocolate, Peanut Butter and Banana pie. I knew that one pie wouldn’t be enough to feed 8 people (not with the way my friends eat), so I decided to try my hand at Key Lime Pie. Can you believe that I have never had key lime pie in my life? Being the crazy person that I am, I decided to bake it for the first time and try it out on my guinea pigs friends. This pie is so simple to bake and requires so few ingredients, that I baked it half an hour before my guest were due to arrive. During that half hour, I also had to vacuum, sweep and finish getting dressed. Easy peasy.
My only word of advice is to watch your zest, I messed up somewhere along the way and I got a bit of the pith beneath the zest. Either my friends are saints and didn’t let on that they tasted it in their slices, or it only ended up in the last two slices of pie. Despite that, the pie was amazing.

Key Lime Pie
From Joy of Baking

(Printable Recipe)

1 Graham Cracker Crust (I made my own)
3 Egg yolks
1 14oz Can sweetened condensed milk
1/2 cup Key lime juice (approx. 12-16 key limes)
2 tsp Grated lime zest

1. Preheat oven to 350F.
2. Beat egg yolks until light and fluff. Gradually add in the condensed milk and beat until light and fluffy (yet again).
3. Beat in lime jiuce and lime zest.
4. Our filling into graham cracker crust and bake for 10-15 minutes, or until filling is set. (It will still be slightly jiggly in the middle.) Once cool, cover and refrigerate until serving time.

{My friends devoured the pie before I could get a picture of it all sliced up, but you can use your imagination.}

I topped mine with whipped cream (sugar and vanilla added). A friend commented on how she normally has meringue with her key lime pie, so next time I may try that out.
A read somewhere that just before you’re ready for dessert, stick the pie in the freezer for around ten minutes to help firm it up for easier cutting.