When I went to Key West I made it my mission to sample every Key Lime Pie I could find. Imagine my disappointment when I discovered that none could compare to the Key Lime Pie that I make. This is from Martha Stewart and it is beyond compare. I have used real Key Limes and regular limes and both are excellent.
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
5 1/3 Tbs (2/3 stick) unsalted butter, melted and cooled
3 Tbs sugar
pinch salt
Filling
4 egg yolks slightly beaten
1/2 cup sugar
1/3 cup freshly squeezed Key lime juice
2 1/4 tsp grated Key lime zest
1 1/2 cups heavy (whipping) cream
Topping
3/4 cup whipping cream
dash vanilla
sugar to taste (aprox 2 tsp)
Preheat oven to 375
Combine crust ingredients, mix well, press into butter 8" pie plate and bake for aprox 15 minutes or til slightly browned (watch this carefully remove if browning too fast). Let cool completely on rack.
*Note* sometimes I do something very unMartha like and just buy a crust.
Filling.
In the top of a dble boiler, combine the yolks, sugar and lime juice and stirring constantly, cook the mixture over moderate heat for about 10 minutes (this sometimes takes longer for me) until it coats the back of a spoon. Remove from heat and add the zest. Chill til the mixture thickens but don't let it get stiff.
Whip 1 1/2 cups of whipping cream to soft peaks and fold it into the filling. Spoon into the baked crust and chill covered for 24 hours. To serve whip the remaining cream with sugar and vanilla and pipe on top.
*This is serve-able if you make it in the morning and have for dinner that evening, but it really does taste best if it's made the day before.
