The challenge was citrus.
I knew I didn’t want to use the usual suspects: oranges, lemons or grapefruit. I also knew that I wouldn’t be able to get my hands on kumquats, pummelos, leech limes, or uglis. I could use clementines, tangerines or satsuma mandarins. I had just brought home a bag of satsuma mandarins. But…I had other plans for them (teaser ~ a french almond orange tart ~ more on that later).
Having just returned from Miami Beach, I couldn’t get the deep-fried frozen key lime pie out of my mind. Yes, deep fried…sounds crazy but it worked…worked very well. A splurge for sure! A tasty twist on the official pie of the great state of Florida.
I would pay tribute to the key lime.
Using The Professional Pastry Chef as a guide, I set off to make a lighter version of the original. I hate to say this but I am not a huge meringue fan (there, I said it) so I topped it off with lime scented sour cream.
It wasn’t deep-fried or frozen but it sure was good. Two slices good! Breakfast and lunch good!
- 9 to 10 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons plus 1/2 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 can (14 ounces) non fat sweetened condensed milk
- 3/4 cup fresh or bottled key lime juice ( I used Nellie & Joe’s Famous Key Lime Juice )
- 4 large egg yolks
- Pinch salt
- 1 cup light sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest ( I love this Microplane 46720 Premium Green Zester/Grater)
- Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form, add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom, pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
- Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/2 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
- Cool completely at room temperature, then refrigerate until chilled, at least 2 hours.
- Once chilled, combine the sour cream, powdered sugar and lime zest and spread over the top of the pie using a spatula.
- Eat! (If you must store longer, cover and refrigerate, up to 2 days.)