Don’t get me wrong…I like math and “pi” well enough but I like food and “pie” a heck of a lot better! Today, we mark a special pi(e) day. This year it goes out an extra two place to 3.1415. This mean extra pi celebrations. Especially of the baked variety.
Whenever I am deciding what kind of dish to make, I try to look at what ingredients I already have easy access to before choosing something to cook. That way, I don’t have to run out to the store after I get home for that one last ingredient that I forgot to buy. I’m bad about grocery lists so that happens pretty frequently. Anything to mitigate that is a godsend in my book.
Today when I looked outside, my limes were just right for picking. Not fully ripe and getting sweet-ish. Still tart and puckery. Just the way you need them for Key Lime Pie….or Calamansi Lime Pie if you want to be technical, I guess. Whatever kind of lime you use, make sure they are tart and the peel has been scrubbed of wax before zesting.
Happy Pi(e) Day! Go bake or borrow or buy some Pie in celebration!
Key Lime Pie
Any lime works – I use Calamansi from my tree when it is in season
- 1 ½ cup graham cracker crumbs
- 3 tbsp sugar
- pinch of salt
- 7 tbsp melted butter
- 1 ½ tbsp lime zest
- 3 egg yolks
- 14 oz (1 can) sweetened condensed milk
- ⅔ cup lime juice
- 1 ½ cups whipping cream
- 1 tbsp sugar
- Preheat the oven to 350* F
- Mix crust ingredients; press into a 9” pie pan; bake 10 minutes; remove from oven, allow to cool slightly; leave the oven on
- Beat the egg yolks and lime zest until pale yellow and thick, approx 5 minutes; add condensed milk and beat another 3 minutes; whisk in lime juice; pour the filling into the crust and bake for 10 minutes; cool completely on the counter
- Whip the cream and sugar together; spread over the pie; chill for at least 2 hours before serving