Sunday Sweetness: Key Lime Pie

One the the pies my Mother ABSOLUTELY loved when we lived in NC was the Key Lime pie. There is a small restaurant - Rippington's - downtown Waxhaw which was one of my favorite. Everything I tried there was not only fantastic, fresh and with high quality ingredients. That was the first place my Mother tried the Key Lime pie and let me tell you after that we never had the same luck in finding another place with such a great one...

Since, I have tried 4 recipes but none come even close to that one from the restaurant.  I found this one that  is good, but more mousse type.

I tried this one. Again VERY good and closer to what I was looking for, but still too sweet and not tart enough for me.

Finally after my last two trial adapted from this recipe, we all agreed at home that the modifications I made was better suited for our taste and closer to our memories of the one we had had at the restaurant in Waxhaw. Now let me tell you... making 5 versions in two days... I am Key Lime Pie'd out!

INGREDIENTS FOR THE CRUST

1- 9" pie pan
8 graham crackers finely crumbled
4 tbsp of unsweetened butter melted

INGREDIENTS FOR THE FILLING

Finely grated zest from 1 lime to 2 limes (however tart you would like)
1 cup of freshly squeezed lime juice
5 large eggs yolks
one 14oz sweet condensed milk

DIRECTIONS

1. Preheat the oven to 325
2. In a bowl mix the graham crackers and the butter then press the crumbs onto the pie dish to form a thin layer
3. Place it in the oven for about 7 minutes then remove and let it cool
4. Lightly beat the egg yolks and mix well then add the grated zest
5. Add the sweet condensed milk and mix very well then and ONLY then add the lime juice
6. Place the filling in the pie shell and place it in the oven for about 20 minutes or until you stick a toothpick in the middle and is no longer wet
7. Remove from the oven and let it cool for about 1 hour then refrigerate for a minimum of 6 hours
8. Prior to serving decorate it with whipped cream and the zest from the one lime