Key Lime Pie

Summer is here, specifically the Fourth of July, and that means it is time for backyard barbecues and fireworks! That, or staying inside to watch the weather channel. Either way, have yourself a piece of pie.

Key lime pie, specifically. Did you know there was a 25-year long period of my life when I wouldn't touch a piece of pie? It's true. No chocolate, custardy pie. No pumpkin at Thanksgiving. Nothing fruit-based. Actually, I still don't really like very many pies at all. But then one day, last summer, for a reason that I still cannot explain, I made a key lime pie from scratch. And it was delicious. Seriously, this pie is out of this world and would make a wonderful accompaniment to whatever Americana-esque gathering you are going to this weekend.

I upped the crust to filling ratio on this recipe because I really cannot get enough of the graham cracker crust. Please, please take the time to squeeze your own key limes. I concede that it is a gigantic pain to squeeze 85 key limes to get 1 cup of juice. But I promise you it is worth in and will taste one thousand times better than anything that comes in a bottle that resembles a baby's booger sucker (I went there).

Shout out to my bud Leslie, who has myriad pie experience. I think we are due a summer pie week, no?

Key Lime Pie

Adapted from Gourmet (RIP)

Ingredients

For Crust

9 (5x2.5 inch) graham crackers, broken into small pieces

1 cup slivered almonds

1/3 cup sugar

3/4 stick unsalted butter, melted

For Filling

1 (14 oz) cans sweetened, condensed milk (NOT evaporated milk)

Grated zest of 2 key limes

1 cup fresh key lime juice, from about 2 lbs fresh key limes

4 large egg yolks

Directions

Make crust:
Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate. Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter until the crust is moldable. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)

Make filling and bake pie:
Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes. Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.