I spent a pretty significant portion of this weekend learning how to make a pretty good Key Lime Pie. On Saturday I got some recipes together, bought a lime squeezer from Function Junction and set out to build the perfect pie. Four pies later I think I got it. Here’s my recipe in excruciating detail.
Jason’s Friggin’ Key Lime Pie
16 Whole Cinnamon Graham Crackers
1/4 lb melted butter (one stick)
3 tbsp. white sugar
1 cup fresh squeezed key lime juice (approx. 10,000 limes)
2 14oz cans condensed, sweetened milk (The kind with the cow on the front)
Smash the crap out of the graham crackers in a big ass bowl with a potato masher. Once the pieces are too small for the potato masher to mash use your hands, feet, elbows or whatever else you have available. Let Sonja chew them up for a while if you need to. You want graham cracker dust.
Add in the sugar and melted butter and mix with a fork or something until it’s combined. Then work the whole mess with your hands to make a fairly dry dough kind of thing. You could probably use a mixer too.
Pour all that stuff into a 9″ pie plate and use the back of a spoon to form the crust. I like to make the edges about 3/4″ thick and that leaves a good amount to form the bottom of the crust. Pack the edges pretty good against the side of the plate so the the whole thing doesn’t creep down the side of the plate.
Bake the crust for 10 minutes in a 350 degree pre-heated oven and set it aside to cool.
Now what ya do is take the condensed milk and lime juice and mix it together. I definitely recommend a mixer for this part. Just pour it all in a bowl, use the beater attachment, set the motor to Awesome and play with Sonja for a few minutes. It should thicken up some and that’ll be great.
Pour the mixture into the crust, toss the pie in the same 350 pre-heated oven for 12 minutes and then set it out to cool.
Let the pie cool on a baking rack for 1 hour and then chill it in the fridge for at least 2 hours before serving. Garnish with shots of Jaeger and hard drugs.
Mmm… that’s good.