Key Lime Pie (Florida)

More than 200 years old and still a national favourite. The official state pie of Florida, this sassy tart has made herself a worldwide reputation, which started in - the Florida Keys, from whence come the tiny limes that gave the pie its name. Aunt Sally, a cook for Florida’s first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s. But you might also thank Florida sponge fisherman for likely originating the concoction of key lime juice, sweetened condensed milk, and egg yolks, which could be “cooked” (by a thickening chemical reaction of the ingredients) at sea.

Crust:
16 graham crackers, crushed
3 Tbsp. raw sugar
¼ lb butter

Pie filling:
4 large egg yolks
14 oz sweetened condensed milk
½ cup key lime juice, freshly squeezed (~ 12 key limes)
2 tsp. lime peel, grated, green portion only

Whipping Cream for Garnish (optional):
½ cup heavy whipping cream
2 tsp. raw sugar
¼ tsp. Madagascar pure vanilla extract

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Crust:
Mix the ingredients together and press them into a 9” pie plate (glass or pre-formed tin is your option)

Bake in oven in middle rack for 10-12 minutes until lightly browned.

Remove from oven, and cool on rack.

Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.

For the Pie Filling:
In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVER MIX!

Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low and drizzle ½ of the lime juice, once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds),

Pour the mixture into the pie shell.

Bake for 12 minutes to set the yolks.

Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.

For the Whipping Cream:
In a stainless steel medium bowl, combine whipping cream, sugar and vanilla and whisk by hand until creamy peaks form.

To Serve:
Take the pie out of the refrigerator and slice pie in 8th's. Plate pie and add dollop of whip cream! Try it also with some toasted coconut too!

Makes one 9" pie.