Key Lime Pie

How is everyone's long weekend going? I am really loving the hot weather that Toronto is experiencing. I can't remember a more glorious summer than the one we're currently having. With above 25°C temperature, I can finally ditch the jackets and dig out the dresses and skirts! It's like seeing good old friends again when I take out my underused shorts and T-shirts. It also makes me feel a lot more body conscious, but then I remember not to care so much and gobble down another piece of pie.

This pie is an homage a publicity intern at work. Hey, I've been there and done that - it's not an easy gig. But despite all the work we have to work together to finish, our publicity intern found the time to make key lime pie (not once, but twice) for us. I have the vantage point of sitting near our kitchen and got to hear a lot of joyful food noises that my colleagues were making upon taking a bite. So Anyka, this is for you!

Key Lime Pie
(Makes one 9-inch pie)
Recipe from Perfect Pies by Michele Stuart

Crust
1 1/2 cup of graham crackers, finely chopped
1 tablespoon of granulated sugar
5 tablespoons of unsalted butter, melted

1. Preheat your oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter together. If you have cracker sheets, you can use also place all three ingredients in a food processor to chop and mix. Or you can purchase the graham crackers already chopped, I've tried both methods and they work fine (see photos above).
3. Spread the mixture evenly across the bottom and sides of your pie tin. Try using something with a flat bottom that you can use to press the crust firmly down. I use a measuring cup (see photo below).
4. Bake the crust for 5 minutes and cool the pie shell for half an hour before adding the filling.

Filling
6 large egg yolks
3 teaspoons of key lime zest
2 fourteen-ounce cans of condensed milk
1 cup of key lime juice

1. Keep your oven on at 350°F.
2. Using an electric mixer fitted with the beater blade, beat the egg yolks, lime zest, and condensed milk together. 
3. Add in the lime juice and mix well until the filling is combined.
4. Pour the filling into the graham cracker pie shell.
5. Bake for 15 to 20 minutes until the pie is firm in the middle, but still soft. Allow the pie to cool and set. Cover and place the pie in the freezer for at least an hour before serving.

My pie tin is a bit shallow, so I had leftover filling. Not to waste it, I poured it into some dessert jars and popped those in a water bath for the oven. Same process as the pie, I had it cool and then covered to freeze it.

When it came time to eat it, I took it out to defrost for 5 minutes and added a layer of graham cracker crumbs on top.

Yummm!

Howard preferred the pie version, more graham crackers that's why. You know what? I agree!