Crack pipe? Try crack pie|Key lime pie

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!