(Not Key) Lime Pie

Oh boy, if you love the tang of lime, this pie is for you.  Gosh this is good.  Neither Ole Sweetie-Pi nor I could stop taking slivers of this luscious pie even after we had a whole piece to ourselves.  The first thing to hit the taste buds was the tang of the lime and then the sweet of the sweetened condensed milk and then the tang of the lime again.  My mouth waters at the thought of this.  And yes, I ate a piece of it for breakfast the next morning, grins.

Is it possible to have too much of a good thing? As you can see, this makes a thin pie; I suppose it's to allow plenty of room for mountains of optional meringue (which I don't eat) or whipped cream.  When I saw how thin the pie was I was a tad disappointed but when I tasted it, the big lime flavor and aroma more than compensated.  I would not be tempted to double the filling as I think it would be overwhelming, but use your best judgment.  The recipe calls for a 9-inch pie plate; perhaps you'd prefer to use an 8-inch to make a pie with a thicker filling.

The ingredients are so simple and so few.  This is one pie we'll be enjoying often!

(Not Key) Lime Pie

4 eggs, separated
1 rounded tablespoon grated lime zest (about 2 limes)
1 14-ounce can sweetened condensed milk (not evaporated milk, which is a different product entirely)
1/2 cup freshly squeezed lime juice

one recipe graham cracker crust, premade or your favorite recipe or try the one below

Preheat oven to 325*F.

Rinse your limes under cold water and dry before using. 

In a medium sized bowl, sseparate the four eggs, (the whites from the yolks and reserve the whites for another use). Whisk the egg yolks and lime zest together in a bowl for about 2 minutes or until the yolks turn a light greenish yellow color. There will be bits of lime zest in the whisked mixture.  Whisk in the sweetened condensed milk and then add the lime juice. Whisk to combine and set aside.  Allow to sit for about five minutes or until the filling thickens ~ the whisk will leave a trail in the filling when pulled through the filling.  Pour the filling into the prepared graham cracker crust and spread evenly.

Bake  in your preheated oven for about 15 minutes or until almost completely set.  The filling should still be a bit wobbly when the pan is jiggled.  Cool to room temperature on a wire rack and then completely chill in the refrigerator for at least 3 hours before slicing and serving.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 1 1/2 packets of graham crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

Preheat oven to 350*F

Put the crumbs in a small bowl and stir in the sugar.  Pour the melted butter over the crumbs and mix thoroughly.  With your impeccably clean hands, press and pat the mixture evenly into a 9-inch pie plate. 

Bake the empty crust for 8 to 10 minutes or until a dark golden brown.  The crust will continue to harden as it cools.  Cool the crust on a wire rack for at least 30 minutes before filling.  You can make the crust up to a day ahead of time; just store it in the refrigerator.

MY NOTES:  I like whipped cream with my lime pie.  I had a little lime zest left over and just added a bit to the whipped cream.  YUM!  Lots of lime flavor.

I use the back of a teaspoon to smooth and thin the amount of graham cracker in the curve of the pie plate~you know where the bottom edge of the pie meets the "floor" of the pie.  Sometimes the crust can become pretty thick there.