Try The Highest-Rated Famous NY Times Key Lime Pie
I was a tad surprised for whatever reason to see that the day to celebrate the gorgeous and always refreshing key lime pie is September 26. When I think of citrus-ey desserts and things I feel like I typically crave them more in the summertime when it is hot and you want a cold, creamy citrus-ey treat, or possibly more in the winter when citrus is in season and at its peak. But you know what? ANYtime is a great time for key lime pie, right?!
The traditional key lime pie filling consists of key lime juice, sweetened condensed milk and egg yolks. And let me tell you that THE most important thing that will tell you if your key lime pie is legitimate or not is the color of the pie. There is basically one rule and one rule only to key lime pie--don't even think about adding green food coloring! A true, authentic key lime pie will actually be a light yellow.
The origins of the pie are quite murky with many claiming to be the first, as is common with many dishes around the world. There is also a great controversy as to whether it should be a graham cracker crust vs. a traditional pastry crust? Meringue on top or whipped cream? No matter what the opinion is on those important matters, one thing can always be agreed on: just to NOT add any green food coloring :)
So how in the world do you pick the best key lime pie of all? I chose the one that has the highest number of 5 star reviews that I could find and I can tell it’s a great one! This recipe is from the NY Times and has 5 stars with nearly 3,500 reviews! And fun fact for you: apparently, this is the pie that ends up all over Jack Nicholson’s face in the film adaption of the novel, “Heartburn”, which is Nora Ephron’s account of her disastrous marriage to Carl Bernstein.
As far as the controversy goes--this rave-reviewed pie has a graham cracker crust, and whipped cream on top so people clearly really seem to enjoy this combination :) What is your favorite version of key lime pie? Meringue is not really my thing so this recipe is right up my alley with the graham cracker crust with plenty of fluffy sweet whipped cream on top! Have you ever been to the Florida Keys and eaten this pie right where it originated from? I would love to experience that someday myself.
6 large eggs yolks
2 ounces 14- cans sweetened condensed milk
1 cup freshly squeezed or bottled Key lime juice
1 tablespoon finely grated limes zest
One prepared 9-inch graham cracker crust, refrigerated
2 to 3 cups lightly sweetened whipped cream, for topping
Directions:
Add Recipe to Cook'n
The traditional key lime pie filling consists of key lime juice, sweetened condensed milk and egg yolks. And let me tell you that THE most important thing that will tell you if your key lime pie is legitimate or not is the color of the pie. There is basically one rule and one rule only to key lime pie--don't even think about adding green food coloring! A true, authentic key lime pie will actually be a light yellow.
The origins of the pie are quite murky with many claiming to be the first, as is common with many dishes around the world. There is also a great controversy as to whether it should be a graham cracker crust vs. a traditional pastry crust? Meringue on top or whipped cream? No matter what the opinion is on those important matters, one thing can always be agreed on: just to NOT add any green food coloring :)
So how in the world do you pick the best key lime pie of all? I chose the one that has the highest number of 5 star reviews that I could find and I can tell it’s a great one! This recipe is from the NY Times and has 5 stars with nearly 3,500 reviews! And fun fact for you: apparently, this is the pie that ends up all over Jack Nicholson’s face in the film adaption of the novel, “Heartburn”, which is Nora Ephron’s account of her disastrous marriage to Carl Bernstein.
As far as the controversy goes--this rave-reviewed pie has a graham cracker crust, and whipped cream on top so people clearly really seem to enjoy this combination :) What is your favorite version of key lime pie? Meringue is not really my thing so this recipe is right up my alley with the graham cracker crust with plenty of fluffy sweet whipped cream on top! Have you ever been to the Florida Keys and eaten this pie right where it originated from? I would love to experience that someday myself.
Key Lime Pie
This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor We recommend eating it, though, not using it as a weapon. Author: Jennifer Steinhauer Recipe Type: dessert Total Time: PT15M
Serving size: 9
Calories per serving: 47
Ingredients:
Calories per serving: 47
6 large eggs yolks
2 ounces 14- cans sweetened condensed milk
1 cup freshly squeezed or bottled Key lime juice
1 tablespoon finely grated limes zest
One prepared 9-inch graham cracker crust, refrigerated
2 to 3 cups lightly sweetened whipped cream, for topping
Directions:
In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Source: cooking.nytimes.com
Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Source: cooking.nytimes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
