Key Lime Pie

I was in Tallahassee last weekend and picked up some Key limes at a local grocery store, entirely with the intention of making a freshly squeezed Key Lime Pie.  Key limes are tiny little citrus fruits that pack a tangy flavor.  Juicing them is time-intensive but worth it--this pie was delicious!  The Key lime filling is complemented with a lemon whipped cream and a coconut-pineapple graham crust.  

In addition to this vintage fabric remnant (featuring some palm trees, 1960s outdoor furniture, and a super mod husband & wife hosting a backyard barbecue), I'm pairing this pie with the Felice Brothers' "Forever Green".  Even though the pies themselves are more of a yellow-chartreuse in color, this song conjures the both dry and luscious land of the American South. 

Crust:

--1/2 c. sweetened grated coconut

--1 c. crumbled graham crackers

--2 tbsp. pineapple juice

--6 tbsp. unsalted butter, chopped

Preheat oven to 325 degrees F.

In a food processor, combine ingredients and pulse until the mixture begins to pull away from sides.  Press into a 9" pie pan so that mixture comes up along the sides.  Bake for 15 minutes and remove from oven to cool.

Filling:

--1/2 c. freshly squeezed Key lime juice (I like to leave a little bit of the pulp--you'll really get the bite of the limes)

--1 14 oz. can sweetened condensed milk

--3 egg yolks

--1 tbsp. sugar in the raw

First, you've gotta juice those Key limes.  Use a juicer, and then strain the juice just once to remove a portion of the pulp (while leaving some in the juice).

Then, in a medium bowl, combine lime juice, sweetened condensed milk, and egg yolks.  Whisk until combined.  Pour into cooled pie shell and bake for 15-17 minutes, or just until the custard has set.  Remove from oven and allow to cool.  Once cooled, sprinkle sugar in the raw across the top to give the pie some *sparkle*.  

Lemon Whipped Cream:

--1 c. heavy whipping cream

--1/3 c. granulated sugar

--juice of 4 lemons

In a large bowl, combine ingredients and beat on high speed until thickened.  Top that pie! 

Refrigerate leftovers--these slices will be equally delicious tomorrow.