So, this Easter, my brother, Mikey, and I volunteered to make the desserts. Mikey started making this key lime pie a couple of years ago for our family get-togethers. This year, I also made a pie since we had a big group and one pie wouldn’t be enough. I opted for a strawberry pie (recipe coming soon). Mikey made his key lime pie Saturday afternoon and then I made mine Saturday night. After I stuck my pie in the oven, I went upstairs to play Disney’s Sing It with our younger brother, Nick. All of the sudden right in the middle of singing Selena Gomez’s awful version of “It’s Magic”, my aunt and stepdad came rushing into the room screaming that my pie was burning and that Mike didn’t want to take it out of the oven because he wanted to sabotage my pie. What the heck?! Why is nobody removing my pie from the oven it if is burning?!! I raced downstairs to the kitchen to find everyone just sitting around the table laughing and talking. Again, I ask, WHAT THE HECK, PEOPLE?!!
Turns out, my pie was not really burning, but some of the strawberry goodness leaked over the crust and dripped onto the bottom of the oven so it just smelled like it was burning. Talk about blowing things out of proportion. But, still, Mike had a dirty look on his face. Apparently, this was a competition. Mike said my pie looked like a meat pie! How rude!
On Easter, we all couldn’t wait to dig into our pies. To be diplomatic, everyone in the family had a little slice of both because let’s face it, if you choose only one, then you are saying you love the other person more. We contemplated having an anonymous voting system, but I mean, this was a holiday after all. No voting necessary. Both pies were demolished by the fam. I declared both pies a success. Not sure if Mikey agrees though…
But, seriously, Mikey makes a good key lime pie. And I don’t even normally like key lime pie as it is often too sweet for me, but this pie is perfect. My favorite part is that he infuses the whipped cream with lime juice and lime zest. Here is Mikey’s recipe!
- 1 – 9 inch graham cracker shell
- 1 can sweetened condensed milk (14 oz.)
- 4 large egg yolks
- 1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 regular limes)
- 4 teaspoons grated lime zest (plus 2 more for later)
- 1 cup whipping cream
- 2 heaping tbs. powdered sugar
- 1 tsp vanilla extract
- 2 teaspoons grated lime zest
- 3-4 key limes (or half of one regular lime)
- Preheat oven to 350 degrees.
- Zest the limes before you juice them or you will hate yourself forever.
- Whisk sweetened condensed milk and egg yolks. Once well combined, add the lime juice. Mix in lime zest until evenly distributed.
- Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes.
- Put the pie in a fridge and let it cool for a while
- Combine whipping cream, powdered sugar and vanilla in a medium sized mixing bowl and beat until combined.
- Add in 1tsp lime zest and the juice from one half lime (or 3-4 key limes).
- Beat until soft peaks form and its all whipped creamy.
- Spread over the pie then sprinkle remaining lime zest for garnish.
It is best to prepare the whipped cream a few hours before serving the pie, but well after the pie has cooled (overnight if you can, 3 hours in the fridge if you can’t). The cream needs to cool a bit to fully stiffen up, but if it sits too long it can get droopy, so its a delicate balance.