One of our fave desserts is Key Lime pie, and with good reason:
it is tasty, but, it is also wicked simple to toss together!
Especially if you buy a graham cracker crust already made from the market.
One bit that might be a surprise, though, is how very nicely macerated blueberries go with the pie. I use Cointreau for my berries, but orange juice would work a treat, too.
•1 graham cracker pie crust
•1 can sweetened condensed milk
•3 egg yolks
•1/2 cup Key West Lime Juice*
•1 container blueberries
•1 tbsp sugar
•1 tbsp Cointreau or orange juice
*Available in the juice aisle by the lemon and lime juice in our markets.
First things first, wash and then drain the berries well.
Transfer the berries to a medium bowl (bigger than you think you would need to just store the berries) and sprinkle with one tablespoon of sugar.
Drizzle one tablespoon of Cointreau or orange juice over the berries and sugar, then toss gently to mix well.
Set aside to rest for five minutes or so, then transfer to a smaller bowl for storage, cover, and stash in the fridge until needed.
Note: making pies for a crowd? This recipe can easily be doubled or tripled. It also works well with strawberries.
Before making your pie, pre-bake the pie crust in the hot 375º oven for seven minutes. Remove the shell from the oven and set aside to cool.
When ready to make the pie, pre-heat your oven to 350º.
Add the egg yolks, milk, and key lime juice to a blender jar and then process until well blended and smooth.
Note: an immersion blender works a treat here as well.
Pour the filling into your baked and cooled graham crust shell, then pop into the oven and bake for 15 minutes.
Remove from the oven and let the pie cool on a rack before covering and stashing in the fridge to cool before serving.
When ready to serve, slice and top with whipped cream and macerated blueberries.
Oh, and all thanks to the nice folk at Nellie and Joe’s, who’s recipe this is.