We are starting "Zest" off with something really tasty!  Check back soon for our Limetoons and more.

Livin’ Lime Pie 

(aka, the best Key Lime Pie you have ever tasted!)

Ingredients

Crust:
12 full size graham crackers
1 stick of unsalted butter
¼ cup sugar

Filling:
4 - 5 extra large egg yolks
1 can sweetened condensed milk
Juice from 3 - 4 limes (1/4 to 1/3 cup)
Grated zest from 2 limes
The secret ingredient: a splash of tequila


Preheat oven to 325 degrees, 10 minutes or so before baking.

While the oven is warming you can work on the filling. The decision on amounts is based on the size of the pie-tin. If you use a larger pie tin, you may want to increase to the larger quantity.  

Grate the zest in a bowl and add the egg yolks.  With a hand held mixer, beat the eggs and zest together for a couple of minutes until it starts to thicken and turn a little bit pale green / yellow.  The color will depend on how much zest is actually in the pie. The more zest you use, the color will become more intense, as will the “tart” taste.

Put the filling aside while you make the crust.  The choice of pie tins is up to you.  Personally, I like an 8 or 9 inch round with a removable bottom.  It looks pretty when you are done and the balance between filling and crust is perfect for those of us who like crust.

Spray the pan with some sort of canned cooking spray – I prefer the kind with flour.

Loosely crumble the graham crackers into a food processor and give it a quick spin.  Add the ¼ cup of sugar and continue to process until you have something that seems like course sand.  Pour the mixture into a bowl.  Melt the stick of butter and pour it over the processed crackers.  Mix until the butter is completely absorbed.  I use my fingers, but a fork or spoon will work just as well.

Dump the mixture into the prepared pie tin and level the pile.  When it is evenly distributed, take a glass or some object with a flat bottom and begin to press the crackers into the bottom and up the sides of the pan.  A nice even surface will give you the perfect balance between yummy crust and tangy filling.

Place the crust on a baking sheet and pop it into the oven which has been waiting for you.  Pull the crust out in about 10 minutes… you will know it's done because it will just begin to have a wonderful buttery sweet smell to it.

While the crust is in the oven, it's time to turn your attention back to the filling.  Pour in the lime juice and the can of sweetened condensed milk into the egg mixture.  And, if you are really bold, add a splash of tequila.  How big a splash – well, isn’t that really up to you?  I can tell you that my splash is errr… aggressive.  (Side note:  my husband actually prefers the pie without the tequila-- so you don’t have to put it in if you don’t want to!)

Mixer everything together until it is combined.  When the pie crust is cool to the touch, pour the filling into the crust.  Put the pie into the oven (still 325 degrees) for about 25 minutes.  Shake the pie a little… if it seems set, it's done.

Cool to room temperature.  Then stick it in the fridge for a minimum of 3 hours.  4 hours is better.  Some people like whipped cream with it… personally, I don't need it at all.

How long does the pie last? About half an hour from the time you cut into it!   But it really depends on how many people are requesting seconds.

;)  Jen