Key Lime Pie

Key lime pie is, hands down, my most favorite food. I just love that it's tangy, but sweet, fresh, and creamy. 'Nuff said. 

Key limes, originally from Malaysia, were brought to Florida by the Spanish in the 1500s. They are smaller than a golf ball, pale yellow-green in color, and are more acidic than regular limes. The first known key lime pie was made in the late 1800s, by Aunt Sally, a cook for William Curry, who was Florida's first self-made millionaire. However, many people say that Aunt Sally just perfected the popular delicacy of the area.

Aficionados will argue over the proper way to make a key lime pie. Graham-cracker or pastry crust? Meringue on top or whipped cream, or neither? Cooked or uncooked filling? Personally, I like a graham-cracker crust and whipped cream. A chemical reaction occurs between the lime juice and the condensed milk so there is no need to cook it, but most people chose to because of the raw egg and because it helps the filling set more firmly. The one thing that everyone does agrees on, is that under no circumstances should you ever add green food coloring. The filling of authentic key lime pie is a light yellow.

My key lime pie consists of 3 parts: graham-cracker crust, filling, and whipped cream.

• Graham-cracker crust: In a food processor, blend together 1 package of crushed graham-crackers, 5 tablespoons of melted butter, and 1/4 cup sugar. Press the mixture into a pie tin and bake at 350 for 8 minutes.
• Filling: Using electric mixer on high-speed, whip 3 egg yolks and the zest of 3 key limes for about 5 minutes. Slowly add in 1 14 oz can of sweetened condensed milk and 1 tablespoon of vanilla extract (the vanilla is my secret ingredient). Turn speed to low and slowly add in 1/2 of key lime juice, but don't over mix at this point. Taste and if it's too tart, add some sugar, or if it's too sweet, add more key lime juice (I like it tart so I added more lime).
• Pour the filling into the pie crust and bake for 10 minutes at 350. Let cool and then place in fridge for at least 2 hours before serving.
• Garnish with fresh whipped cream (made from 1 cup whipping cream and 1/3 cup powdered sugar) and some lime zest.