Sara Forte knows not to mess with a good thing — especially when it’s key lime pie.
“This dessert is more ‘classic’ than I usually cook, but my dad likes his food that way,” says the blogger and author of her new At our table cook. “So I included it in the book for nostalgia’s sake.”
Forte’s recipe is “so simple,” she says. “It requires no skill other than following the directions. Sweetened condensed milk also helps you avoid any sacrifices that might occur when making traditional cream.”
“Creamy, pungent, sweet – it’s got it all!” she adds.
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Sara Forte’s Key Lime Pie
12 sheets of graham crackers (from 1 [14.4-oz.] box)
7 tablespoons (3½ oz.) salted butter, at room temperature
2 spoons of granulated sugar
4 large egg yolks
3 teaspoons grated lime zest, plus ½ cup fresh juice, divided (from 4 limes)
1 (14 oz.) can sweetened condensed milk
2 cups cold heavy whipping cream
1 cup (4 oz.) unsifted powdered sugar
1 teaspoon of vanilla extract
¼ teaspoon kosher salt
Thin slices of fresh lime, to serve
1. Preheat oven to 350°. Pulse the graham crackers in a food processor until fine crumbs, about 18 pods. Add butter and granulated sugar; pulse until the mixture is moist and sandy, about 12 pulses. Press the mixture into the bottom and up the sides of a 9-inch pie pan, using the bottom of a measuring cup or wet fingers to press firmly. Bake in the oven until fragrant and golden brown, about 12 minutes. Using the bottom of the measuring cup, press down on the crust again to compress it a little more. Let cool slightly on a wire rack, about 30 minutes.
2. Whisk the egg yolks and 2 teaspoons of the zest in a large bowl until combined and fluffy, about 30 seconds. Stir in condensed milk and ½ cup lime juice until well combined. Pour lime mixture into cooled crust; bake at 350° until filling is set but not browned, about 12 minutes. Let the pie cool at room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until chilled and set, at least 2 hours or up to 3 days. (If chilling for more than 2 hours, cover loosely with plastic wrap.)
3. Whip the cream in a large bowl until it begins to thicken, 1 to 2 minutes. Add powdered sugar, vanilla and salt; beat until medium stiff peaks form, about 1 minute. Spoon the whipped cream into a large pile over the cooled pie, leaving a ½-inch border around the edge of the pie. Sprinkle with remaining 1 teaspoon lime zest. Place in the refrigerator, uncovered, until it cools down and the whipped cream sets, about 1 hour. Slice and serve, garnished with lime wedges.
Serves: 8 Active Time: 30 minutes Total Time: 5 hours, 25 minutes (includes 4 hours, 30 minutes cool-down time)
Categories: Trends
Source: HIS Education