Today is Pi Day, get it 3.14 (month.day)? Maybe you get it? Okay anyway Happy Pi Day. In honor of Pi I made pie, Key Lime Pie. This was no ordinary pie. I used my left over reject graham crackers from the Educator Appreciation Luncheon. Remember the 200 S'mores I had to have graham crackers and marshmallows for? During my baking/cooking extravaganza, I had a 1 gallon zip top bag of graham crackers, that from my own personal reasoning, didn't measure up whether they broke apart or were over cooked. The graham crackers were perfect for a pie crust and my oldest daughter requested Key Lime Pie. We don't have Key Limes in our grocery stores right now but we do have concentrate. I went to the store got the Key Lime Concentrate and went about making a pie.
Mmmm pie, Happy Pi Day!
Crust:
3 cups Graham Cracker Crumbs (I used homemade graham crackers, recipe found here)
2 sticks Unsalted Butter
Filling:
2 cans Condensed Milk
1 cup Key Lime Concentrate
6 Egg Yokes
Preheat Oven to 350 Fahrenheit
If you used graham cracker crumbs, disregard this step.
Chop graham crackers into crumbs in blender.
Mix graham cracker crumbs and butter together in bowl with hands.
Place crust and pan onto an aluminum covered cookie sheet and place in freezer for 15 minutes.
Bake pie crust for 10 minutes, it will flatten and become soupy because of all the butter.
Blend egg yokes in mixer with whisk attachment on medium until thick and light yellow.
Add condensed milk slowly while whisking egg yokes on medium. Whisk until combined.
Slowly pour Key Lime juice while mixer mixes on slow speed.
Pour key lime filling into zip top bag, and snip 1/2 inch corner off of bag.
Squeeze key lime filling into pie crust slowly.
Place pie in oven and bake for 10 minutes.
Remove pie and refrigerate until the filling becomes firm.
Enjoy!
Key Lime Pie
Printable Recipe Found Here
Crust:
3 cups Graham Cracker Crumbs
2 sticks Unsalted Butter
Filling:
2 cans Condensed Milk
1 cup Key Lime Concentrate
6 Egg Yokes
Preheat Oven to 350 Fahrenheit
Mix graham cracker crumbs and butter together in bowl with hands.
Press graham cracker mixture into 2 inch x 10 inch tart pan or pie pan. It is a very wet mixture.
Place crust and pan onto an aluminum cover cookie sheet and place in freezer for 15 minutes.
Bake pie crust for 10 minutes, it will flatten and become soupy because of all the butter.
Blend egg yokes in mixer with whisk attachment on medium until thick and light yellow.
Add condensed milk slowly while whisking egg yokes on medium. Whisk until combined.
Slowly pour Key Lime juice while mixer mixes on slow speed.
Pour key lime filling into zip top bag, and snip 1/2 inch corner off of bag.
Squeeze key lime filling onto pie crust slowly.
Place pie in oven and bake for 10 minutes.
Remove pie and refrigerate until the filling becomes firm.
Enjoy!
This looks so good! It reminds me of one year ago when we got Key Lime Pie in Brooklyn together... all the cobblestone streets and the pier nearby... good times.
ReplyDeleteWhy do you put the filling into the shell slowly, and from the zip top bag? Why not just pour it in?
My pie crust was very wet because of all the butter and it melted in the initial baking phase so I poured slowly to prevent the key lime filling from mixing with the wet crust and also to prevent a mess.
ReplyDeleteThanks for inviting our family over to share the pie with you! It was so delicious with your homemade whipped cream on top : ) I loved how tangy the lime flavor is.
ReplyDelete