Life of Pi(e)

I love, love, love Key Lime Pie. Actually, I love most things with lime…rum and coke with lime, limoncello, Ravalgon’s sugar-boiled lime sweets, lemon curd…the list is endless.  Today is one of those days when I woke up feeling a little blah…dragged myself outta bed, got ready, haggled with the auto dude who had the audacity to ask for Rs 80 from Eldams Road to Cathedral Road (His reason? Road le romba traffic madam! Petrol price increased madam – dude! You have an LPG vandi!). Finally reached office and sat at desk for a good 10 minutes staring into nothingness till I actually decided to get my work done.

Anyway, coming back to the point of this post, yes, my love for all things lime. I was craving something lime-ey (yes, it does qualify as a word in my uber cool, urban dictionary) and since Zara is right next to my work place, I headed there with a book in tow to spend some alone time. One starter down, I asked my steward to bring me the “only reason I am even remotely not biting someone’s head off today” KEY LIME PIE. I loved it. Loved the sweet, unfussy waiters more, and want to share the joy with you. So without much ado, here’s the recipe: 

Key Lime Pie

For the crust:

·         1 1/4 cups graham cracker crumbs

·         3 tablespoons sugar

·         5 tablespoons unsalted butter, melted

For the filling:

·         1 can sweetened condensed milk

·         4 large egg yolks

·         Zest of 1 large lime

·         1/2 cup lime juice, from 5 limes

METHOD: Preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork. Mix until graham cracker crumbs are moist. Press mixture into a 9-inch pie plate or dish. Pat down the bottom and sides.

Bake for 12 minutes or until golden brown. While the crust is baking, prepare filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up as it sits.

When the piecrust has cooled to slightly warm or room temperature, pour the lime filling over the piecrust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.  Serve cold.