Key Lime Pie
This was pre-whipped cream (I had to go out and get the stuff the next morning). Post was much better!
As I mentioned in the Ghormeh Sabzi post, I accidentally bought key limes at the Arash grocery in Denver when I was looking for dried Persian limes. Whether key limes are the same as Persian limes, I don't know. But I needed dried ones anyway. So I had some key limes on hand, and even though I am not usually a fan of citrus deserts, I decided to try this pie I have never understood. It was so good we ate it in 2 days!
Here's the recipe I used: http://smittenkitchen.com/blog/2015/01/key-lime-pie/, reprinted below.
Crust
1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons (40 grams) granulated sugar
2 pinches sea salt
7 tablespoons (100 grams) unsalted butter, melted
Filling
1 1/2 tablespoons finely grated lime zest
3 large egg yolks (though extra-large would do you no harm here)
1 14-ounce (396-gram) can sweetened condensed milk
2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
To Finish
3/4 cup (175 ml) heavy whipping cream
1 to 2 tablespoons powdered or granulated sugar, to taste
Heat oven: To 350°F (176°C).
Make crust: Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.
Make filling: Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping — you can do this outside (thank you, January!) or even in your freezer (but don’t forget about it) to hasten the process, and your pie reward, along.
Make topping: In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top so that it can fully set before you take a slice, but whether that happens is between you and your pie.
Zesting the lime.
Juicing the limes with this nifty juicer my mom got me.
Here they are -the guilty culprits of false impersonation of dried Persian limes, which made a lovely desert in the end!
Making the crust.