Key Lime Pie

Key Lime Pie is traditionally a summery dessert, when skies are blue, temperatures are hot and you want something tart and refreshing straight out of the fridge.  While the rest of the world adjusts to fall, with its changing leaves and chillier nights, Bahrain is basically just starting its normal summer season.  June, July, and August are basically beyond what can even be classified as hot, while September starts bringing a bit of a pleasant respite, and the beginning of what a normal summer feels like for the rest of the world.  Hence, this recipe can still be made for the next couple of months here and feel completely natural.  In all seriousness, I’d make this any time a year because it is incredibly easy, always an attractive thing in desserts, and it is really really good.  I apologize that I don’t have better pictures…this finished way too fast!

Key Lime Pie (recipe below is my adaptation from Pioneer Woman)

Ingredients:

12-13 digestive biscuits (I can’t find graham crackers in Bahrain! But these do just fine)

1/4 cup sugar

1/3 cup butter (75 grams), melted*

1/2 teaspoon cinnamon

*Healthier alternative: use only 1/4 cup melted butter and when mixing butter with crumbs, add a dash of milk, enough so that crumbs start to stick together and crust starts to form

Filling:

1 Tablespoon (heaping) lime zest

1/2 cup lime juice (I used normal limes, no key limes to be found here!)

2 whole egg yolks

1 can (14oz) sweetened condensed milk

Preparation:

Preheat oven to 350 degrees F (175 degrees C)

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar, cinnamon and melted butter. Press into a pie pan (9inch) and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream (heavy creamed whipped with a 2 teaspoons of powdered sugar added in while whipping) and more grated lime zest.  Eat fast, or it’ll be all done before you can!

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