Recipe From The New Orleans Menu Daily

Key Lime Pie

The rich, tart pie is named for the funny little limes that grow in the Florida keys. Those are almost impossible to find in stores, but regular limes offer plenty enough sacrifice in the amount of time it takes to juice them out. Remember to wear plastic gloves while juicing limes, as something in the skins will make you feel as if you had toothpicks shoved under your fingernails the day after if you don't.

If you'd like to bake your own pie shell, see the recipe for Orange Ice Box Pie.

10-inch pre-baked pie shell
4 oz. Baker's semi-sweet chocolate

Filling:

Juice and pulp of 10 limes
Zest of 2 limes
5 whole eggs
5 egg yolks
1 1/2 cups sugar
2 oz. softened butter

1. Melt the chocolate in a microwave oven in 30-second bursts, stirring it between each until it's completely melted, smooth, and pourable. (This can also be done in a bowl over a pan of boiling water.)

2. Pour the chocolate into the pie shell. With a spoon, spread it around to coat the inside of the pie shell evenly.

3. Combine all filling ingredients except the butter in a metal bowl set over (but not touching) simmering water. Whisk briskly until the mixture thickens and becomes fluffy--about 10-15 minutes.

4. When the mixture has reached the desired thickness, whisk in the butter.

5. Pour the mixture into the pie shell. Put the pie into the refrigerator to set for about two hours.

6. Decorate pie with shaved chocolate, whipped cream, or lime slices.

Serves eight to ten.

Revised 6/14/08


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