Key Lime Pie: The Best Key Lime Pie Recipe from Cook'n

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	Key Lime Pie

Serves: 6

Makes one 9-inch pie
This recipe was inspired by a pie I once tasted at a small bakery in Rehobeth Beach, Delaware. The tangy lime filling perfectly complements the sweet graham cracker crust; so perfectly, in fact, that the traditional whipped cream topping is hardly needed and should be offered on the side. Key limes are slightly smaller and more sour than the more common Persian limes, although either works fine. Persian limes are readily available in most supermarkets, while Key limes may sometimes be found in specialty produce markets.

   CRUST:
   12 whole graham crackers (2 squares each)
   1/4 cup granulated sugar
   6 tablespoons unsalted butter, melted

   FILLING:
   5 egg yolks
   1 (14-ounce) can sweetened condensed milk
   1/2 cup fresh lime juice, or more to taste

   WHIPPED CREAM:
   1 cup heavy cream
   1 tablespoon confectioners' sugar, sifted, or to taste

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TO PREPARE THE CRUST: Preheat the oven to 350°F. Adjust an oven rack in the lower third of the oven.

Put the graham crackers in a resealable plastic bag; remove as much air as possible and seal the bag. Using a rolling pin, crush the crackers into very small pieces without pulverizing them completely.

In a medium bowl, combine the graham cracker crumbs and sugar. Mix well. Stir in the butter until blended.

Pour the mixture into a 9-inch pie pan and press the crumbs into an even layer on the bottom and up the sides of the pan.

Bake the pie shell for 8 to 10 minutes, or until lightly browned. Transfer to a wire rack and let cool completely.

TO PREPARE THE FILLING: Preheat the oven to 350°F, if necessary.

In a large bowl, beat the yolks with a whisk until blended. Whisk in the milk to blend thoroughly. Whisk in the lime juice until smooth. The mixture should taste tangy at this point; if not, add a bit more lime juice.

Pour the filling into the cooled pie shell and carefully place in the oven on the bottom rack. Bake for about 15 minutes, or until the filling is set. Transfer to a wire rack and let cool for 30 to 45 minutes. Refrigerate for up to 8 hours. Remove from the refrigerator 30 minutes before serving.

TO PREPARE THE WHIPPED CREAM: In a deep bowl, whip the cream until soft peaks form. Whisk in the confectioners' sugar. Serve the whipped cream in a bowl on the side so your guests can help themselves.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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