KEY LIME PIES
by Justin & Norman Van Aken © 2012, “My Key West Kitchen”, Kyle Books
The first time I saw a Key Lime Pie was a few days after I started at The Midget Bar. It was about eight a.m. and I was having a cold beer, reading a newspaper, and getting ready to go home to bed. I noticed a young lady named Sunshine arriving through the doorless bar on her bicycle, wearing a cotton barely-there dress, a large hibiscus flower behind her left ear and bearing a tray containing two pale yellow pies. She explained that she only prepared two at a time or the taste would ‘get lost’; besides, she only had room for two pies in her bicycle basket. I drained the beer and saved my pie for later. (By the way Sunshine went on to manage some business affairs for a guy named Jimmy Buffett, so she probably makes pies only for pleasure now.—- Norman
Yield: 2 Pies
For the crust:
¾ Cup sliced almonds, lightly pan toasted
1) 4.8 ounce pkg. graham crackers, crushed in the bag
½ Cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
⅓ Cup melted butter
Place the almonds in a food processor and pulse few times. Then add the graham cracker crumbs, sugar, cinnamon, and nutmeg. Pulse until all the ingredients are well ground, but not dust.
Place the crust mixture in a mixing bowl and stir in the melted butter to combine. Divide the mixture evenly between the pans, spread the crust evenly around and press it into place along the bottom and sides of the pans. Bake the crusts until turning from shiny to matte, about 10-12 minutes. Remove to a rack and allow to cool.
To make the pies:
10 each egg yolks, extra large
2) 14-oz. cans sweetened condensed milk
12 ounces freshly squeezed key lime juice
Preheat the oven to 350° F.
Pour the condensed milk into a large bowl. Stir in the key lime juice.
Whisk the egg yolks until pale yellow in a large mixing bowl. If you have a stand type mixer this goes easier. Carefully stir in the condensed milk and lime mixture. Pour all of this into the pie crusts. Tap the pans on the counter top to remove any air bubbles and bake about 15 minutes, rotating halfway.
Once done, remove from the oven, allow to cool to room temperature. Now wrap and place in a fridge to chill until very cool or cold.
Top with Whipped Cream if you like.
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