Hey everybody, welcome my kitchen. Key lime pie is everyone's favorite dessert –
at least it's mine. I searched long and hard for the best key lime pie recipe, and I
got one that I've modified slightly from a fireman in a firehouse in southern
Florida. About one and a half cups of graham cracker crumb, brown sugar, melted
butter – I just pulsed this for 30 seconds in the microwave. Combine that. And at a
certain point you're going to want to get your hands in there, and as you can
see it kind of holds together. Depending on how big your pie tin is, it makes enough
for a few pies. And you want this, you know you don't want a too thin, you don't
want it too thick. But, you do want to make sure that your crust is stable. Any
fan of this pie knows that the graham cracker crust is a big part of it.
10 minutes in a 325-350 degree oven. You don't want to make it too hot, because you don't
want to burn this. While that's baking, we can turn our attention to our filling.
One and a quarter cups of key lime juice. These are key limes. For their size they
have a lot of juice. They have seeds. You can squeeze away to your heart's desire
and, quite frankly, I think it's worth the time. One thing that you don't want to do
whether it's with a key lime, or a Persian lime, is squeeze all the way. The
last 10 –15 percent of the juice of a lime is bitter. Next thing we do is we
add 2 cans of sweetened condensed milk. You may notice me getting in there with
my spatula. I mean this stuff is thick. It's like honey. Next thing you're going
to want to do. Separate your eggs. Super, super, simple. Crack them, break them, and
just use the shells and play patty-cake until the white disappears. Now do you
notice I'm saving my whites? Maybe I want to make meringue. You can freeze egg
whites, by the way. There's nothing wrong with putting them in a little container
or ziploc bag. You have lime juice, egg yolks
and the sweetened condensed milk. You really want to make sure these are
combined well. You can smell the crust, I mean it just has that toasted graham cracker
flavor, yes you're going to get a little darkening on the edge – don't worry it
won't burn when you bake the pie, because you're going to have all this moisture
in there. So this is cooled, still a little warm, not a big deal and you can
just pour this into the center, this custard, just up to the point – because
it's not going to really rise. And then we throw this into our preheated oven.
All right. Lower our temperature to 325. So we'll
check it in 20 minutes we'll give it a little jiggle test and I'll show you if
the custard is set. Oh yeah, now look at this. Do you see? See how it's jiggling? But
sort of set around the edges? We'll let this pie cool on the countertop for
about 45 minutes to an hour and then just slide it into the fridge and let it
cool. All right. Pie is cooled. And I will tell you, this
is not my culinary forte – pie slicing. But look at how clean that is. That's not me.
That's the recipe. Pools of whipped cream on there to eat with the key lime pie. I
mean I just think it begs for a couple of zesty curls. Zesty Curls, by the way,
was the name of my Blondie cover band in college. Those are for you. This is for me.
It's the best key lime pie recipe, ever!