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Crack pipe? Try crack pie|Key lime pie

keylimepiew

This is possibly the world’s most addictive pie.

If you don’t like citrus or can’t stand the idea of cream pies, you might be safe. Otherwise, this pie could be your downfall.

This pie is not only scrumpdillyicious and easy to make, it’s also relatively inexpensive.  I’d say the whole thing cost about $5.  If you somehow have the self-control not to stand there in your jammies at 6 a.m. and shovel it in by the spoonful, you can stretch it. It’s so flavorful that you should be able to get least 10 pieces out of it.  And it’s better frozen and then partially thawed, so you can slice it up, wrap up the pieces and keep it in your freezer for future, stretching your dessert dollar even further.

If you can do this, you’re a stronger person than I.

Cheers.

Key Lime Pie

1 cup graham cracker crumbs *
7 tablespoons butter, melted
1/2 cup sugar (scant)
3 egg yolks
1 1/2 teaspoons grated lime zest
1 can (14 ounces) sweetened condensed milk
2/3 cup Key lime juice

1. Preheat oven to 350F.  Spray a 9 inch pie plate with nonstick baking spray.

2. In a bowl, mix the graham cracker crumbs, sugar and the melted butter (I like to use a spatula for this). Press the graham cracker/sugar/butter mix into the bottom and up the sides of the pie plate. **

3. In a medium bowl or in the bowl of a stand mixer, beat the yolks and the zest together for about 5 minutes. ***  Gradually add the sweetened condensed milk and continue to beat the mixture for another 4 minutes.  Reduce the speed and slowly mix in the lime juice until it’s incorporated – you don’t want to over mix it, but the mixture should thick, kind of like pudding.  Pour into the crust and make for 10 minutes or until the center is firm (meaning it doesn’t come off on your finger if you touch it lightly).

4. Take the pie out of the oven and let it cool on a wire rack.****  Once cool, cover and refrigerate for at least two hours. *****

* The easiest way to make graham cracker crumbs is to pulse 5 or 6 crackers in the food processor with the metal blade.  I used to smash them old style, in a plastic baggie with a rolling pin, but that takes forever – it’s worth the time savings to have to wash the food processor bowl.
** This is easier said than done.  Do your best to press the crumbs into the pie plate to make an even crust.  If it’s not perfect, don’t cry, it’ll be fine.  Just do your best and know that the crumbs are slippery little suckers.
*** I’ve done this by hand with a whisk, and I guess it makes you appreciate the pie more.  But truly, unless you store the 500 pound stand mixer on top of the fridge making it a safety issue to get it down (as we do), just use the stand mixer. Or a hand mixer if you have one.
**** If you don’t have a wire rack, please invest in one (I can’t vouch for this one, but the space-saving feature is cool!).  It will save you so much heartache.  Cakes won’t be soggy.  And everything will cool faster.
***** It really should be in the fridge overnight – if you have time to freeze it and then let it mostly thaw before serving, that’s the best!

7 Comments

  1. Oh My God. That looks SO dangerous. I really really really want to eat that photo. Can’t I just lick the screen just a little bit, just to see if maybe some of the flavors are actually there? I just want a bit of that crust with just a smidgeon of the key lime part. It’s just me. I’m home alone. My boyfriend is away for a month. I could make this whole pie and eat it all by myself. No one would ever know. No. I must resist. Yes, who will find out? Wait, anyone who sees this comment… But I must, I must have it. Yes, why resist? That will only make my desire stronger. I am definitely going to have to make this for my own mental health. Thank you. Or not. I will report back, if I survive.

  2. Xtina says:

    I made two of these pies from the same recipe for Christmas – one for my house and one for Ryan’s house. His dad says it was the best key lime pie he ever had. Seriously, so delicious. Your photo looks scrumptious. I want it now.

  3. Kathlyn says:

    Brave brave Kelly! Be warned – I ate an appropriate, healthful breakfast of nutritionally sound cereal this morning…and then just at an elevensy of crack pie. Fortunately the husband is more addicted than I am, so he’s doing a pretty good job of polishing it off before I do too much damage.

  4. Vanessa says:

    I will trade you a kidney for a piece of that pie. Or two lymph nodes. Only thing is, I need it NOW!!!!

    xoxox love V

  5. Kathlyn says:

    I have something even better than the crack pie in store for you, my lovely!

  6. […] the oils smell amazing.  I don’t know that I’ll be using this technique for the next key lime pie (the fruits are so small), but it’s definitely worth the effort for a lemon or an […]

  7. Hårtørrer says:

    Oh man, that pie looks fantastic.

    What’s “graham cracker crumbs”? Can I just use normal cracker crumbs or will that ruin the pie?

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