I Heart Key Lime Pie

Yesterday, I was walking down the freezer aisle at the grocery store and spotted some key lime pie in the cases. I thought to myself.... "Hmm, I want that." But I didn't want frozen, pre-packaged key lime pie. I wanted home made key lime pie. With fresh key limes. Furthermore, I wanted to make it. When I got home. Pregnant brain makes you do crazy things like that.

So, I immediately pulled out my iPhone and got on my Epicurious app and found a recipe that had 95% positive reviews. It was so simple looking - it was too good to be true.

And it came out amazing, if I don't say so myself.

Here's my pie. And the recipe.

O. My Gosh This is Great Key Lime Pie

recipe via Epicurious

Ingredients:

For crust1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice

For topping
3/4 cup chilled heavy cream


Preparation Instructions: 

Make crust:

Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on. 

Make filling and bake pie:

Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. 

Make topping:

Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

More of My Photos:

(sorry, these were taken on my iPhone, hence the quality)

These are all the key limes I squeezed. I wanted key lime pie from key limes, not a bottle of juice. I'm hardcore and squeezed them all. It was so worth it.

Right after the pie came out of the oven. I may or may not have stuck my finger in it.

O.'s Notes:
- I  didn't make whipped cream, just because I had a can of the spray whipped cream in the fridge. Otherwise, I would have (and probably would have added vanilla and a pinch of sugar to the heavy cream). I did, however, zest some of the limes over the top of the whipped cream for presentation and a little extra zing.
- A lot of the reviews on this recipe say to increase the filling ingredients by half, but I didn't. I felt like the filling was enough to fill my 9-inch pie dish.
- The homemade crust literally fell apart on me in places. But it was sooooo good to pick at the crumbs and eat them. I'm not sure what to do to make a more solid crust, but I don't want to alter it too much. Suggestions welcome.
- My mom and sister kept saying, "Oh my gosh... mmmm!!!" while eating this, so I think it was a hit. And that's why I'm calling it "O. My Gosh This is Great Key Lime Pie."


Did you make anything over the weekend that was "oh my gosh" worthy?