The summer before 9th grade, my sister taught me how to swim. Not that I didn't know how to swim - I wasn't going to drown in the bath tub or anything like that. I decided I wanted to join the swim team the next year. That was my attempt in high school to be a "team player!"
You're probably wondering what that story could possibly have to do with keylime pie. Well, do you remember those giant keylime pies you can get at costco with a little dollop of whipped cream on each slice. We had one of those in the fridge that summer and when we were done with our 2 hour swim at 8 a.m. (yes, that means we got to the pool at 6), we would have a slice of that.
Well, subsequently each time I raced in high school I would get a ridiculously strong craving for keylime pie - maybe that's why I swam so fast...the faster I got out of the pool, the faster I got to indulge in my craving :)
Even if you don't like to swim, and even if you don't have crazy associations that stick with you forever, make this pie!
GET OUT OF THE POOL PIE a.k.a. Keylime Pie
Recipe adapted from Nigella Lawson and Uncle Dan
For the Crust:
2 c. crushed graham crackers
1 stick butter, melted
1/4 c. sugar
For the Filling:
5 egg yolks
14 oz. can sweetened condensed milk
zest of 3 limes
1/2 c. + 2 Tbsp. lime juice (~5 limes)
3 egg whites
a few drops of green food coloring (optional)
1. Put about 20 graham cracker halves in a plastic bag and make crumbs.
2. Add sugar and graham crackers to melted butter.
3. Press crust mixture into bottom of springform pan. Refrigerate until ready to fill.
4. Beat egg yolks until thick. Add lime zest, juice, and sweetened condensed milk.
5. Beat egg whites until soft foamy peaks form. Fold gently into yolk/lime mixture.
6. Bake at 325˚ for 25 minutes. Filling should be firm.
7. Cool on a wire rack then transfer to fridge until completely chilled.
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