I've Bean Travelling

In preparation for upcoming Pi (π) Day this weekend, I present to you Mr. Chuckles’ recently discovered recipe for Key lime pie. This is probably my favourite pie, as its light texture and citrus flavour serves as a nice palate cleanser after a heavy meal.

The classic Key lime pie originated in Florida, where it was named after the small Key limes naturalized throughout the Florida Keys region. Unlike the Persian limes you see in grocery stores year round, Key limes are more tart and aromatic.

Our favourite Key lime pie is served at Rodney’s Oyster House in Toronto. This recipe comes pretty close to replicating that, so now we have something we can enjoy on a night in.

Recipe

Adapted from Reddit.

Servings: One 10-inch pie | Prep time: 20 minutes | Ready time: 60 minutes

Ingredients

• 2 cups graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• ¼ cup sugar
• 2 cups sweetened condensed milk, from two 14 ounce cans
• 8 large egg yolks
• ¾ cup freshly squeezed Key lime juice
• 2 tablespoons grated Key lime zest
• Whipped cream for garnish

Steps

1) Heat oven to 375°F. Combine graham cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 10 inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

2) Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk and egg yolks. Add Key lime juice and zest. Mix until smooth. Pour into the prepared, cooled crust to the top edge.

3) Return pie to oven, and bake until the centre is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

4) Chill before serving, using the freezer to quick-chill for 10–15 minutes if in a hurry. Garnish with whipped cream (about 2 cups).

👨‍🍳 Notes from Mr. Chuckles

We used whipped cream, but you may see some traditional variations of Key lime pie featuring a meringue topping. You can find the recipe for our previous attempt at meringue here.

I don’t think there are any further notes for this one other than to try it out. It tastes great!