KEY LIME PIE &/OR TARTLETS

If you make a Key lime pie with regular Persian limes and it will just be a ‘lime pie', not an authentic Key Lime pie.  Key limes are amazingly easy to squeeze.  I have one of those hand lemon/lime squeezers and all you do is cut the little limes in half, squeeze through a mesh strainer into a measuring pitcher.  Do this to avoid any tiny seeds that may have slipped through.  Key limes are mostly grown in Florida and Mexico.

Lee's Kitchen Tips:
If you wish to make individual tarts in place of one pie, use 6 individual 4-inch removable bottom tart pans.

Graham Cracker Crust
1 sleeve graham crackers, or 1½ cups
3 T granulated sugar
6 T unsalted butter, melted

Break up graham crackers and place in a food processor. 

Add the sugar and melted butter and pulse until combined.

Press the mixture into a 9-inch pie pan.

Using a ½ cup metal measuring up, dip it in water and press along the bottom and sides to form a border around the edge.

Place in the refrigerator to set up for 15 minutes.

Meanwhile, preheat oven to 350 degrees F.

Remove from refrigerator and bake for 8 to 10 minutes, or until golden. 

Remove from oven and let cool while making the filling. If the crust has fallen in some areas, just dip your measuring cup in water and carefully push the crust back into place while still warm.

Filling
4 Large egg yolks
Grated lime zest from 3 Key limes, before cutting in half and squeezing
1 (14-oz) can sweetened condensed milk
½ cup fresh squeezed key lime juice (1 lb. bag Key limes) or bottled

In the bowl of an electric mixer fitted with a wire whisk, beat the egg yolks and most of the lime zest at high speed until very fluffy, about 3 minutes.

Gradually add the condensed milk and continue to beat until thick, about another 3 minutes.

Lower the speed and slowly add the lime juice and mix another few seconds.

Pour into the cooled crust and bake the pie for 20 minutes.

Remove from oven and let cool completely then place in refrigerator until completely cold, about 2 hours.

Freeze for 20 minutes before serving.

Whipped Cream

1 cup very cold heavy whipping cream
3 T confectioners’ sugar

½ t pure vanilla extract

Whip cream and sugar until soft peaks are formed.

Add vanilla and whip another few seconds.

Cover and refrigerate until ready to decorate the pie.

Spread cream on most of the top of the pie and sprinkle with the rest of the Key lime zest.

Cut and serve