8 minute read
PARTAKE
Key Lime Pie
Recipe and photos by KACIE MCMACKIN
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I fi rst 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
Crust
• 18 Graham Crackers • 1/2 cup unsalted butter, melted • 1 1/2 Tbsp. sugar • 1/2 tsp. salt
Pie fi lling
• 1 1/2 packs Philadelphia cream cheese, room temperature • 1 14 oz. can Eagle brand sweetened condensed milk • 1 Tbsp. pure vanilla extract • 1 1/4 cups Nellie and Joe’s Key Lime Juice* • 1 lime Directions
Preheat oven to 350 degrees. Measure the lime juice and vanilla in a measuring cup and set aside. Pulse the graham crackers in a food processor tted with the standard blade until ne. 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. 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. 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. Quickly pour the lling into the cooled crust, smooth the top, cover loosely, and put in the fridge for at least six hours to completely set. When ready to serve, top it with fresh whipped cream (I don’t sweeten or avor mine), and sprinkle with lime zest. *You can nd Nellie and Joe’s Key Lime Juice in the juice aisle at the grocery store.
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