This is sort of a non-diary, but I thought I'd share this with you from here in sunny South Florida, where currently it's 82 degrees, and I just finished making it. I justify it politically because the Key Lime Pie is the Official State Pie of Florida. I have no idea how it'll turn out, but I didn't vary my usual recipe too much, so it should be fine. I hope everyone up north appreciates the snow, though I know it gets old after a while. But this is how every Christmas has been since I was little, I've never had a white one, unfortunately...
Not really expecting any sympathy from those of you suffering the storms of the last couple weeks, but at least try to reflect on how nice it all looks, before you have to scrape it off your windshields, and if you want to escape down here for a while, either make this pie, or show up on my doorstep. (Bring beer.)
Key Lime Pie with Bourbon-Vanilla Whipped Cream
- One 14 oz can Organic Sweetened Condensed milk
- 1/2 Cup Fresh Squeezed Key Lime juice (or bottled if not, Nellie and Joes' is good)
- Three Egg Yolks (no whites)
- About 2 cups Graham Cracker Crumbs (Back to Nature makes good Organic 'GC Sticks' you can crush)
- 6-7 Tablespoons (or hell, the whole stick) Organic Butter
- Two Teaspoons Fair-Trade Vanilla Extract
- One Cup Organic Heavy Whipping Cream
- One Teaspoon Good Bourbon (optional)
- One Tablespoon White Confectioners' Sugar, (Organic if you can get it)
- 1/2 Cup Plus Four Teaspoons White Sugar (ditto)
- Sliced Key Limes (or regular Limes) for garnish ~ 8 Slices (widthwise)
- Put a large Glass or Pyrex mixing bowl and beaters or whisk in the freezer for Whipped Cream, chill at least an hour
- Preheat Oven to 350
- Melt butter in pan on stove top on low heat
- While butter is melting, crush Graham Cracker crumbs until fine with a rolling pin or food processor
- Add 1 teaspoon Vanilla to butter when fully melted, stir
- In a large bowl, mix graham cracker crumbs, 1/2 cup white sugar and butter/vanilla until texture is consistent. Press mixture into a 9" Pie pan in the shape of a crust, and bake at 350 for 15 minutes
- In a large bowl, mix egg yolks, condensed milk, and key lime juice until smooth, small bubbles should form
- Pour mixture into the crust, Bake uncovered at 350 for 15 minutes
- In ice-cold bowl, beat heavy cream until peaks are just about to form
- Add 1 teaspoon vanilla, confectioners' sugar and bourbon. Beat until peaks form. Set aside in small container in fridge
- Allow pie to stand 10 minutes after baking, then cool at least 3 hours in fridge
- In a plastic bag or cup, shake remaining sugar and lime slices until well-coated. Separate and place on wax paper in freezer for an hour or so, then in fridge.
Serve pie ice cold with generous dollops of whipped cream and candied lime slices to garnish.
Have a Merry Christmas!