We have a soft spot in our hearts around here for key lime pie.
Usually, when the mood strikes, it is only the matter of a drive down the street to our local fishmonger/smokehouse/baker to pick up a slice or, as needs be, a whole pie.
Sadly, due to corona virus SiP rules, they are closed for at least the next month.
Happily, it turns out that key lime pie is actually a snap to make, so, bonus!
Our fishmonger/smokehouse/baker serves their pie with the standard graham cracker crust, but, due to the luck of hitting an exceptionally good clearance deal at our local HomeGoods (before they, too, closed for a while); my key lime pie is being served in a Scottish shortbread crust flavored with strawberry and pink peppercorn (available on Amazon for quite a bit more than we paid at HomeGoods). Key lime. Strawberry. Pink peppercorn. Who knew it would be a match made in key lime pie heaven?
Note: feel free to use plain shortbread with mebbe a grind or three of pink peppercorns, and then top the pie with macerated strawberries.
•2-1/2 cups crushed shortbread cookies
•1/2 cup sugar
•10 tbsp melted unsalted butter
•3/4 tsp cinnamon
•1/4 tsp salt
•12 oz sweetened condensed milk
•3 egg yolks
•1/2 cup key lime juice*
*Nellie & Joe’s Key West Lime Juice is available near the lemon juice concentrate at most markets. Around here, anyway.
Heat your oven to 375º.
Whisk the sugar, cinnamon, and salt into the melted butter, then stir in the crushed shortbread.
Press this mixture into the bottom and sides of a nine inch pie pan and bake for seven minutes.
Remove from the oven, allow to cool, and chill for at least one hour.
When ready to make your pie,set your oven to 350º and whisk the key lime juice together with the sweetened condensed milk and egg yolks until well blended, then pour into the cooled pie shell.
Bake for 15 minutes, then allow to cool before popping into the fridge until time to slice and serve.
We loved ours with just some whipped cream on top, but by all means add sliced strawberries if you like.
Ermmm, you could also make this already easy to make pie a lot easier by simply picking up a nine inch graham cracker pie shell at your local grocer, fill it with the key lime mixture, and bake. Easy-peasy.
I would still add whipped cream, and mebbe those macerated strawberries on top, though, because, why not?
To macerate strawberries: add one tablespoon each of sugar and Cointreau (or orange juice) to a bowl of halved berries, toss to coat, and let rest for ten minutes.