PARTAKE I COOK WITH US
Key Lime Pie Recipe and photos by KACIE MCMACKIN
I first had a version of this Key Lime Pie at a restaurant called Calypso in Seattle as a teenager, and then many, many times after. Luckily, our family knew the owners well, so after craving this pie for years after the restaurant closed, I begged them for the recipe. Since obtaining it, I’ve adapted it quite a bit, but the pie remains pretty much the same: tart, fresh, bright and silky. This pie takes several hours to set up in the fridge but can also be made and left to chill overnight.
Ingredients
Directions
Crust
Preheat oven to 350 degrees. Measure the lime juice and vanilla in a measuring cup and set aside.
• 18 Graham Crackers
Pulse the graham crackers in a food processor fitted with the standard blade until fine. Add the sugar and salt, pulse to combine. Pour in the melted butter while running, pulsing to combine and scraping the sides and bottom as needed.
• 1/2 cup unsalted butter, melted • 1 1/2 Tbsp. sugar • 1/2 tsp. salt
Pour into a large pie dish and pack against the edges and bottom. Bake for 12 minutes, until deeply golden and fragrant. Remove and cool.
Pie filling
Meanwhile, wipe out the food processor and (again with the standard blade) blend the cream cheese and condensed milk until completely smooth (scrape down the sides as needed). Pour in the lime juice and vanilla mixture and allow to just combine.
• 1 1/2 packs Philadelphia cream cheese, room temperature • 1 14 oz. can Eagle brand sweetened condensed milk • 1 Tbsp. pure vanilla extract
Quickly pour the filling into the cooled crust, smooth the top, cover loosely, and put in the fridge for at least six hours to completely set.
• 1 1/4 cups Nellie and Joe’s Key Lime Juice*
When ready to serve, top it with fresh whipped cream (I don’t sweeten or flavor mine), and sprinkle with lime zest.
• 1 lime
*You can find Nellie and Joe’s Key Lime Juice in the juice aisle at the grocery store.
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SPRING 2022 II THE GORGE MAGAZINE
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