Key lime pie is a true American dessert. Although tiny key limes are found mostly in South Florida and in California (they are also known as Mexican limes), key lime juice is conveniently sold in bottles and should be available in your supermarket. Use it to make this easy, tart-sweet pie; it tastes luscious as is, but a dollop of Sweetened Whipped Cream alongside would not be out of place. After all, you are celebrating a new job!
- ¾ cup graham cracker crumbs (9 to 10 graham crackers)
- ¼ cup finely chopped blanched almonds
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 3 tablespoons sugar
- ¾ teaspoon ground cinnamon
- 2 cans (14 ounces each) sweetened condensed milk
- 1 cup fresh or bottled key lime juice
- 5 egg yolks
- 1 tablespoon grated lime zest
- ¾ teaspoon grated fresh ginger
- Preheat the oven to 350°F. Prepare the Crust
- Combine the graham cracker crumbs, almonds, butter, sugar, and cinnamon in a mixing bowl, tossing the ingredients with a fork until the mixture holds together. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake until the crust is golden, about 8 minutes. Set the crust on a wire rack to cool for about 15 minutes. Keep the oven on. Meanwhile, prepare the Filling
- Whisk the condensed milk, lime juice, egg yolks, lime zest, and ginger together in a bowl until blended. Pour the filling into the cooled crust. Bake until the filling is just set in the center, about 20 minutes. Cool the pie slightly on a wire rack, then refrigerate for at least 4 hours or as long as overnight before serving.