There was a pie contest at work for our upcoming #pieweek coverage. The idea was to pick something regional — and though I initially had very ambitious plans for something pecan-y or savory, I got lazy/cheap at the last minute.
Here’s why key lime pie (or in my case, just regular lime pie) is awesome:
- It costs about $12 to make.
- It takes no time.
- It is f*ing delicious.
In short: It will win you second place(!!) in a contest at minimal cost/effort. If you want to win, you probably have to make a real crust from scratch and let’s be honest: Who really wants to do that? So I read a few recipes like Pioneer Woman and Cooks Illustrated and here’s what I did:
Crust: 14 whole graham crackers, 1/3 cup butter, 1/3 cup sugar
Filling: 1 can (14 oz) sweet condensed milk, 2 egg yolks, 1/2 cup lime juice, 1 TBS lime zest
- Grind up the grahams, pour in melted butter and sugar. Put it in your pie pan and bake for five mins at 350. Cool before filling.
- Beat the yolks and zest, beat in the condensed milk, then the juice. I whizzed it on high to get some fluff.
- Pour in pan, bake for 15 minutes, et voila.