My friend Lauri and the goofball she’s married to had a baby on Saturday. Lauri had been wishing for a Key Lime Pie and since their little angel needs to stay in the hospital for a bit, I whipped one up to deliver to the NICU.
One thing I love about making Key Lime Pie is the teeny tiny limes. I have learned that with most cooking and baking projects, the best results come when you have the right tools. I bought a lime juicer several years ago. It works pretty well for regular limes, but when it comes to Key Limes, it’s the perfect tool to squeeze the living daylights out of those little guys.
I think the pie turned out better than most of the Key Lime Pies I’ve made. Traipsing through the hospital with a pie in hand is a fun adventure. I was probably stopped a dozen times on my way up to see the baby (and oh, her parents, too). Everyone wanted to know what kind; Key Lime seems to be a favorite of many.
I adore babies and am lucky enough to have friends with a sweet newborn.
Of course, I rarely need an excuse like a brand new baby just to bake a pie.
Key Lime Pie
Key Limes (24 or so, squeezed for 1/2 cup of Key Lime juice)
One can of sweetened condensed milk
Zest of one lime
Four egg yolks
Prepare pastry for a single-crust pie. Juice limes (I like using a lime juicer) and make sure there are no seeds in the juice. Mix juice and condensed milk in a mixer till blended. Add the egg yolks and zest, and mix at medium speed. Pour filling into pie crust. Bake at 350 for 20 minutes. Cool completely and refrigerate for three hours before serving.