Back when I had a restaurant, we served key lime pie. There is some “thing” about key lime pie. People will come just for it and compare it to other key lime pie, there are lists and preferences and key lime lovers seem to know one another and trade opinions.
We bought ours from a supplier (and people said it was the best and often people came in because other people told them so) and once when demand was high they were unable to deliver. We had to make our own. The thing of key lime pie is that it’s not a recipe like stew where everyone’s is different. It HAS to be what it is. The lime juice/egg yolk/sweetened condensed milk (and that’s ALL that’s in it) ratio has to be the same or it doesn’t cook.
Being the insane nut bar I am, I insisted on squeezing our own key lime juice. This was not an easy task. Key limes are tiny. As it turns out, it tastes the same if you take the time to squeeze a billion little key limes, use bottled, or use squeeze regular limes. Seriously.
Herewith the recipe:
Key Lime Pie
16 full size graham crackers crushed
6 TBS of butter softened
3 TB sugar
1 14 oz can of sweetened condensed milk
1/2 cup lime juice (regular limes work just fine)
1TBS lime zest
4 egg yolks
Mix the crust and put it in the bottom of a 9 inch pie pan, bake 12 minutes at 350
Whisk together the condensed milk and eggs,
add the lime juice and pour into the slightly cooled crust.
Bake 12 minutes.
1/2 block cream cheese
1/2 cup of cream
2 TBS powdered sugar
2 TBS lime zest
1 tsp vanilla
Whip until smooth
Making the pie enough in advance to cool the pie in the refrigerator and then
spreading topping and letting it sit overnight increases the stick-to-it-iveness of
the whipped topping. It does make a difference.