Friday, September 28, 2012

Key Lime Pie

Ever since we started grocery shopping at Wegman's, I've kept a mental inventory of ingredients I can find there that I can't find in any other grocery stores in our area.

Most of these ingredients are in the produce section and include things like baby bok choy, chinese noodles, purple potatoes, jimaca, leeks and key limes.

I've done some searching for recipes using these ingredients and this time, the key limes won out. I've never had key lime pie before. I know they sell bottled key lime juice and that key limes are grown in Florida, hence Key West and all that good stuff. I also remember an episode of Dexter where a coworker of his was dying and was talking about the perfect key lime pie.

I was a bit shocked to find just how simple a recipe for key lime pie is. Key lime juice, sweetened condensed milk, eggs, crust, sour cream/powdered sugar topping. Really? I guess I was thinking more along the lines of a meringue that required a bit more dedication and work.

Our pantry is stuffed to the gills at the moment so not to chance an avalanche of foods falling on me if I added a box of graham crackers, so I cheated and purchased an already prepared reduced-fat graham cracker crust.



Key Lime Pie
Source: Emeril Lagasse
Servings: 9" pie
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Ingredients:
    • 1 9" prepared graham cracker crust
    • 1 cup key lime juice
    • 2 14 oz. cans sweetened condensed milk
    • 2 eggs
    • 1 cup plain Greek yogurt
    • 2 tbsp. powdered sugar
    • zest of 1 lime, divided

Directions:
1. Preheat the oven to 375.
2. Bake the prepared pie crust for 5 minutes then let cool to room temperature.
3. Meanwhile, whisk together the lime juice, sweetened condensed milk, eggs and half of the lime zest.
4. Once the crust has cooled, pour the mixture into the prepared crust and bake for 15 minutes. Let cool for 10 minutes and then place in the refrigerator and chill for 2 hours.
5. Whisk the Greek yogurt and powdered sugar together. Spread over the pie using a rubber spatula. Sprinkle with the remaining lime zest. Serve cold.



Aside from cheating on the pie crust, I decided to cut down on the calories a bit and used Greek yogurt instead of sour cream. I pretty much always make that substitution in every recipe because I just can't taste the difference.

Since I've never had key lime pie, I assume its supposed to be mouth-puckeringly good. Which this is. However, since I started eating healthier and cutting back on sugar dramatically, even with the tartness of the limes, this was much to sweet for me to eat more than a few bites of a tiny, tiny slice. Oh well, more for Tom and my coworkers. :-)

2 comments:

  1. I make key lime pie all the time, I just love it. I used to have my Mom mail me key lime juice so I could make it, but now can find key lime juice and sometimes the limes themselves locally. I don't do the sour cream/ powdered sugar topping, I just serve it with a dollup of whipped cream!

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  2. SO good. My mouth is watering thinking about it. :)

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