Key Lime Pie

Posted by on Jul 13, 2012 in Food, Product Reviews | 0 comments

“If I had it to do over again, I would have made a different kind of pie” so begins Nora Ephron’s final chapter in Heartburn, her 1983 book that is just a bit based on her own life and (a failed) marriage. It’s a terrifically written book. Rachel, the main character and narrator, admits that she tells stories to lessen the pain that those stories bring and (obviously) I could completely relate (not about a marriage failing, just about how telling stories is like a balm to my aching heart).

I’m originally from a family of story tellers. My father and his father before him and probably all through history back to one of Noah’s sons is this long line of story tellers, sharing too much and forgetting that some people think those stories are about one-upping someone else, when it is only an attempt to relate well. Still, there are times when the story should stay in my own head. The urge to share it is overwhelmingly powerful and they sometimes just seem to tumble out of my mouth without me even trying. When I attempt to stop them from coming I can feel frantic and horribly stifled like I’m underwater and have got to make it to the air. I suppose that is why I’m here. This is like breathing. Hopefully you enjoy the stories as much as we enjoyed the pie last night.


Crust (mine)
1 1/2 cups graham cracker crumbs
2 Tbsp sugar
6 tablespoons unsalted butter, melted and cooled

Filling (Nora’s)
6 large egg yolks
1 cup lime juice (Nora’s note: even bottled lime juice will do. Kim’s note: bottled lime juice!! YES!!)
2 cans (14 ounces) sweetened condensed milk (I used just one. Two seemed like crazy pants.)
1 tablespoon finely grated Key lime zest (my zester is non-existent. I did my best.)

Cool Whip (stop judging me. My stand mixer is funky and I haven’t taken it in to be repaired.)
1 cup heavy cream
1 tablespoon sugar

Preheat oven to 375 degrees.
Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 9 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

Beat the egg yolks until thick (Kim’s note: if raw eggs skeeve you out, you could Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined). Add juice, condensed milk and the grated lime rind. Pour into cooled crust. Freeze until firm, 3 hours.

Remove pie from freezer 5 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3
minutes. Spread evenly over pie, and serve immediately. (Kim’s Note: If not serving a big party, keep topping separately and add to individual pieces as you serve.)

Hi! I’m a washed out pie about to be frozen! I look yellow. EGGS!

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