Key Lime Pie

Name: Key Lime Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 partially baked 9-inch Traditional Pastry Piecrust shell (page 6); 6 large egg yolks; 3 teaspoons finely grated key lime zest; Two 14-ounce cans sweetened condensed milk; 1 cup fresh key lime juice; 2 cups Whipped Cream (page 193); 1 lime slice

January 24, 2012

This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.

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