THE SETTING: A New York City science classroom, 3 weeks into the Genetics unit
Me: Ok, let's review. What are the building blocks of a DNA molecule?
The MOST disappointing moment of my week was finding out about 12 paper cuts I had no idea I had until I started squeezing limes.
It was The Help's birthday this weekend, and his birthday dessert request is always the same. Chocolate cake with vanilla frosting. BORING. So, this year, I sat him down in front of my computer, pulled up my Pinterest dessert board, and made him choose something more interesting.
Also, can we agree that it's still okay to call it "Key Lime Pie" even if you don't use Key limes? I can never find them, and they are so tiny and annoying to squeeze. Should I start a petition about this?
This is one of the easiest desserts I've ever made, and the whole thing came together in about 45 minutes, including baking time. It's almost...dangerously easy.
Speaking of dangerously easy, did you know that you can buy PRE-CRUMBLED graham crackers?? Well, you can, and they taste just as grahamtastic as the regular crackers, and you save yourself the (admittedly cathartic) step of smashing things.
Just make this pie. People will be your friends.
- 2 cups graham cracker crumbs
- 6 Tbsp. butter, melted
- 2 tsp. granulated sugar
- 3 egg yolks, room temperature
- 1 can sweetened condensed milk
- 1/2 cup lime juice
- 1 Tbsp. + 1 tsp. lime zest
- 1 cup heavy whipping cream, chilled
- 3 tsp. granulated sugar
Preheat the oven to 350 degrees.
In a large bowl, combine the graham cracker crumbs, butter, and 2 tsp granulated sugar until the mixture resembles coarse meal. Press the crust mixture into the bottom and sides of a greased pie plate or springform pan (this is what I prefer to use). Bake for 10-15 minutes, until crust is golden brown and set.
While the crust is baking, whisk egg yolks until they are pale and fluffy (2-3 minutes). In a large bowl, combine the egg yolks with the sweetened condensed milk and mix until mixture is lighter and fluffy. Add the lime juice and zest and stir to combine.
Once the crust is removed from the oven, pour the filling into the crust and return to the oven. Bake for 15 minutes, until filling is set.
Cool pie to room temperature, then chill in the fridge for 2-3 hours, or overnight.
In a separate bowl, whip the heavy cream and sugar until stiff peaks form. The whipped cream can either be piped or spread on top of the pie, or served alongside. Enjoy!