Beat It, Key Lime Pie

Skip the miniature key limes. Regular limes are just as good.

Today I’m making key lime pie for my husband’s birthday. He loves key lime pie (honestly, what man doesn’t). For him, it rates right up there with carrot cake. Problem is, making it isn’t much fun. With the same standard 3 ingredients–lime juice, sweetened condensed milk, and eggs–it’s not much of a challenge. But this year is different. I’m making a new key lime pie, one my daughter and I had in Destin, Florida while on spring break.

It’s the best key lime pie we’ve ever had. The secret to it is not so much the ingredients (yes the same 3 are used), but the technique. Basically you beat the hell out of everything. First, the egg yolks until thick and pale yellow (about 8 minutes), then the condensed milk for about 6 minutes. All this agitation creates a thick pie with all the great lime flavor, but more the texture of a cheesecake. What it doesn’t call for, is the Barbie size key limes, which are a royal pain to juice. I’ll take a beating over that any day. Happy Birthday hon.

Beat egg yolks 8 minutes--until thick and pale yellow.

BeachWalk Cafe Key Lime Pie

This recipe is from the BeachWalk Cafe located in the beautiful and quaint Henderson Park Inn in Destin, Florida. Use the leftover egg whites to make these delicious bite-size meringues.

Crust:

2 cups graham crackers crumbs

3 tablespoons dark brown sugar

1 tsp ground cinnamon (optional)

1/2 tsp ground nutmeg (optional)

6 tablespoons unsalted butter (melted)

small pinch of salt

Filling:

4 large brown egg yolks (room temperature)

Grated zest from one lime

14 oz can sweetened condensed milk

1/2 c.  lime juice

1. Combine crust ingredients in 9-inch pie plate. Press to form a crust. Chill 15 minutes.

2 In mixer bowl, beat egg yolks and zest on high speed for 8 minutes. Don’t skimp on this time– the eggs must be fluffy and well aerated. Gradually add the condensed milk and continue to beat until all of the milk is added and the mix is fluffy, about 6 -7 minutes. On low speed slowly add the key lime juice until evenly blended.  Beat 2 minutes. Pour filling into chilled pie shell.

3. Bake at 350F until  filling appears set, about 12 minutes. Transfer to a wire rack cool completely.  Refrigerate for three hours.

Key Lime Pie waiting for whipped cream.