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Rec: Key Lime Pie, did either of you see this one? They doubled all but the

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Joined: Dec 9, 2005


Posted to Thread #14458 at 5:21 pm on Apr 14, 2009

egg yolks. I had just filed it when I saw this post.

Key Lime Pie
Gourmet | March 2009

Adapted from Town Hall Restaurant in San Francisco, CA

An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.

Yield: Makes 8 to 10 servings
Active Time: 25 min
Total Time: 10 hr (includes chilling)

For crust:
7 (5-by 2 1/2-inch) graham crackers, broken into small pieces
3/4 cup sliced or slivered almonds
1/4 cup sugar
1/2 stick unsalted butter, melted

For filling:
2 (14-ounce) cans sweetened condensed milk
Grated zest of 2 Key limes
1 cup fresh Key lime juice (from about 2 pounds fresh Key limes)
4 large egg yolks

Accompaniment: sweetened whipped cream

Make crust:

Preheat oven to 350F with rack in middle. Butter a 9-inch pie plate.

Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)

Make filling and bake pie:

Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.

Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.

Cooks' note:
Pie can be chilled up to 2 days.


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