The best pie is rhubarb pie — there can simply be no discussion here. Oh you can whine and moan about how some other pie is better, but you might as well save yourself some angst and just admit you are wrong right now.
The drawback to rhubarb pie is that it takes a reasonable amount of time to transmogrify the ingredients into said pie and relocate it to one’s belly. So when you are standing in the kitchen realizing that there is a marked shortage of pie in the house, that’s when this key lime pie moves to the front of the pack.
For the pie challenged out there, let’s begin with the basics. Pie consists of two parts: crust and goo. We’ll leave it as an exercise for the student to differentiate the two. Here are instructions for the crust part:
The Crust Part
- 1 package graham crackers (2 cups)
- 1/3 cup sugar
- 6 tablespoons melted butter
Combine the graham crackers and the sugar in a food processor. Add the butter and process thoroughly
Press the mixture into a 9 inch pie plate. Bake at 350 for 10 minutes. Remove and let sit for 5 minutes.
Now you must make the goo, which I have to say is really the most fun part.
Makin’ the Goo
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/2 cup lime juice (2-3 limes; you probably won’t be able to find real key limes, but regular limes or lemons work fine)
- The zest of 1 lime
Combine ingredients in a saucepan over medium heat and cook for 10 minutes, stirring frequently
Poor the goo into the crust. Chill until set.
The last part is for the strong among us. I myself take a spoonful of hot goo, place it in my pie hole, and follow it with a broken off piece of crust. Yummers!