KEY LIME PIE

MAKES ONE 9-INCH PIE

When I go grocery shopping, as time permits, I look around for special ingredients that I was not able to get in the past. Much to my surprise, my store now carries key limes. I decided it was time to try a Key Lime Pie. This is delicious and packed with lime flavor. But it's very tart, so top it with sweetened whipped cream. The recipe for the filling is from an episode of "The Best Of" on the Food Network and is from "Joe Stone's Crab". Now, let me briefly tell you about my experience with key limes. I know they are supposed to be smaller than regular (Persian) limes, but the ones I could get were tiny, yielding just a little more than 1 tablespoon of juice per fruit. And it took quite a few to get the grated zest called for in the recipe. So, this turned out to be a labor of love. As good as it is, I will probably use regular limes until I can get larger key limes.

INGREDIENTS

1 9-inch graham cracker crust, store-bought or homemade

Filling:

3 large egg yolks
1-1/2 teaspoons grated zest of key limes (or other limes)
1 can (14-ounces) sweetened condensed milk
2/3 cup freshly squeezed lime juice

Topping:

1 cup heavy or whipping cream, chilled
3 tablespoons confectioners' sugar

(If making homemade crust, prepare, bake and cool according to the recipe.) Preheat the oven to 350° F. Using an electric mixer, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, another 3 or 4 minutes. Set the mixer speed to the lowest setting and gradually add the lime juice, mixing until just combined. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate.

Shortly before serving, whip the cream and the confectioners' sugar, using a chilled bowl and whip, until stiff. Cut the pie in wedges and serve cold, topping each wedge with a large dollop of whipped cream.

Note: The original recipe called for freezing the pie 10 minutes before serving. You may do it either way.

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