Keyless Lime Pie

I had a craving for Key Lime Pie, but there were no Key limes to be had, so I decided to try it with regular limes and see what happened. I used Andrew Zimmern’s recipe. It was delicious!  He says it will last in the fridge for up to three days, but the ones I’ve made get eaten up well before that. I did freeze one and it kept a lovely texture with no diminished flavor – sort of a Keyless Lime gelato effect.

I’m planning on trying this easy recipe with other citrus juice; perhaps grapefruit would be interesting.  And I’m thinking that passion fruit juice would definitely be worth a go.

 

Meringue topping is a definite “no,” and if you serve any whipped cream with it I encourage you to go the unsweetened route. 

CRUST

• 1 1/2 cups graham cracker crumbs (8 ounces)
• 1/4 cup packed light brown sugar
• Pinch of kosher salt
• 6 tablespoons unsalted butter, melted

FILLING

• 8 large egg yolks
• Two 14-ounce cans sweetened condensed milk
• 1 1/4 cups fresh lime juice
• Pinch of kosher salt

CRUST

Preheat the oven to 350°. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.

FILLING

In a bowl, whisk egg yolks with the condensed milk, lime juice and salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325°. Bake the pie for 20 to 25 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.