Scott McIntyre/New York Times
Key lime pie, pictured here at Fireman Derek’s in Miami, is a staple for many around the holidays.
Key limes, with their distinct tartness and slightly floral aroma, lend a delightfully sharp flavor to this classic American pie. They can be hard to find, especially out of season and outside of Florida, and juicing the diminutive limes can sometimes feel like a big effort.
This recipe allows you to choose your own adventure: fresh fruit for Key lime purists, bottled stuff for shortcut seekers, or a blend of Persian lime juice (from the limes most commonly found in grocery stores) bolstered with a little lemon juice, for those seeking a solid substitution.
The amount of salt in the crust may seem like a lot, but it offsets the tart curd and rich whipped topping. Try adding ¼ cup of unsweetened shredded coconut to the crust for a fun twist on the classic.
This pie freezes like a dream, providing a great make-ahead dessert and a taste of the beach any time.
Yield: One 9-inch pie
Total time: 1¼ hours, plus 4 hours cooling and chilling
Ingredients:
For the crust:
1½ cups graham cracker crumbs (from 12 full graham crackers)
¼ cup packed light brown sugar
1 teaspoon kosher salt (such as Diamond Crystal), or ½ teaspoon table salt
6 tablespoons unsalted butter, melted and cooled
For the filling:
1 (14-ounce) can sweetened condensed milk
3 large egg yolks
1 tablespoon fresh finely grated Key lime zest and ½ cup juice (see tip)
½ teaspoon kosher salt (such as Diamond Crystal), or ¼ teaspoon table salt
For the topping:
¾ cup heavy whipping cream
1½ tablespoons powdered (or granulated) sugar, plus more to taste
¼ teaspoon kosher salt (such as Diamond Crystal) or ⅛ teaspoon table salt
1 or 2 Key limes, to zest for garnish
Preparation:
1. Heat oven to 325 degrees. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, light brown sugar, salt and butter until well combined. Pour the mixture into a 9-inch pie plate and press it firmly against the bottom and sides. (The bottom of a small measuring cup is useful for ensuring even thickness.)
2. Bake the crust for 15 minutes, until the color begins to deepen slightly. Cool completely.
3. While the crust cools, prepare the filling: In a medium bowl, whisk together the sweetened condensed milk, yolks, lime zest and salt. Add the lime juice and whisk until evenly combined and noticeably thicker, about 1 minute. (You may be tempted to prepare the curd in advance, but don’t do so more than 5 minutes before baking, as the lime juice may cause the mixture to curdle.)
4. Pour the filling into the cooled crust and bake for 15 to 20 minutes, until the curd is set at the edges and slightly jiggly in the middle. Transfer to a rack to cool completely at room temperature, about 1 hour, then cover and refrigerate for at least 3 hours and up to overnight.
5. Just before serving, make the topping: In a large bowl, beat the cream, powdered sugar and salt with an electric mixer on medium-high speed until you have stiff peaks, about 2 minutes. Top the chilled pie with the cream, and then finely grate lime zest on top to garnish. Slice and serve. Leftovers will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to one month.
TIP: If you can’t find fresh Key limes, regular grocery-store limes, also known as Persian limes, will work fine. In order to better match the distinct tartness of a Key lime, use about ⅓ cup lime juice and add enough lemon juice to reach ½ cup. Bottled Key lime juice is also OK, though it might not have quite as bright flavor as fresh Key limes.
Vreeland writes for The New York Times.
