Key Lime Pie with Elaine on May 12th

Learn to make this refreshing summer treat with Elaine!

About this Event

Key lime pie is a beautiful and fragrant dessert that's perfect to enjoy as the weather warms up. Fun fact about Key limes: they are yellow on the inside, and produce yellow juice, as opposed to the more common Persian limes, which are green on the inside and produce green juice.

Elaine is a native to Miami, FL, and found this Key Lime Pie recipe in a newspaper over 30 years ago! This recipe is super special to Elaine, because she has passed it on, with her own added flair, to her three nieces, who are now pros at making key lime pie. When she isn't baking, Elaine enjoys her time in retirement from her career as a speech and language pathologist by flipping through her many cookbooks to find new recipes to try!


Recording of Live Class

Ingredients


½ stick of butter: Elaine uses unsalted Kerry Gold
1 pack of graham crackers: Elaine uses Nabisco
½ tablespoon cinnamon: Elaine uses at least that and much more from Spice Island brand
3 egg yolks
1 can sweetened condensed milk: Elaine uses Carnation
2/3 cup of real key lime juice: Buy at least one(you will probably need 2) bags of Mexico key limes or real Key West key limes
Optional: whipped cream for topping



Equipment


A 9” or 8"pie dish: Elaine uses a glass dish
Food processor
Medium size mixing bowl
Spatula

Directions

Preheat the oven to 325 degrees.

Melt the butter and then let it start to cool.

TO MAKE CRUST:

Use food processor to grind the graham crackers:

Break the pieces up a bit, then pulse for a while, then grind on high, until powder.

In a medium mixing bowl, combine the ground graham crackers and the cinnamon.

Add the butter and mix. Pour into the glass pie dish and pat it flat to cover the bottom and up the

sides.

Bake at 325 degrees for 10-12 minutes. You can let the crust cool a bit (or not).

Keep oven on!!!

TO MAKE THE FILLING:

While the crust is baking, cut the limes in half and squeeze enough for 2/3 of a cup. I use a strainer

over a measuring cup to keep the seeds out. I use a lime squeezer. A technique I use is to roll the

limes first to help with the juiciness before squeezing.

Separate the eggs and put the yolks in the washed out and dried food processor. Please! Save the

whites to make a delicious omelet!! You can use a hand mixer and even a fork to mix.

Pulse for a few pulses, then use high. I need to tilt the processor to be sure the eggs are mixing.

This should take two minutes.

Add the sweetened condensed milk, getting all of the contents out with a spatula.

Slowly add in the key lime juice. Keep processor on for about a minute, on high or low.

Pour into the pie crust. Bake in preheated 325-degree oven for approximately 13-15 minutes. Let it

cool off a bit before refrigerating.

THIS PIE MUST BE REFRIGERATED FOR THREE HOURS before slicing.

Some people top with fresh whipped cream. I just add some lime slices around the finished pie for

decoration.

The pie slices freeze very well.