PIE-A-DAY #51
This recipe comes to us from Chef Dean Grill of Gladstones, on the Pacific Coast Highway at Sunset.
Chef Dean Grill’s grandmother used to make this recipe as a kid when he would visit her in southern Florida. Any household in Central Florida down to the Keys will typically have a recipe for this famous statewide pie made from locally grown Florida Key limes. This recipe calls for homemade graham cracker crust, but a 2.5 inch premade tart crust will work since they bake the pies for individual consumption. They finish off the tart by bruleeing the sugar on top, but just as tasty without it.
Keep reading for the recipe…
For the graham cracker crust
1. Place 12 graham crackers in a plastic bag and crush using a rolling pin.
2. Measure 1.5 cups of crumbs and mix 1/4 cup sugar into batch in a bowl.
3. Add melted butter by whisk into crumb mixture until coated evenly.
4. Using a pie tin of your choice in size, press crumb mixture firmly into place.
5. Bake in a preheated 350 degree oven for 8-10 mins until just barely brown, remember you will be baking one more time with the key lime mixture.
Tip: Flavor your crust using cinnamon, nutmeg, or allspice to jazz it up.
For the pie filling and baking
5oz condensed milk
1 egg yolk (only the yolk!!)
3 oz key lime juice
1. combine all ingredients thouroughly and pour in to your already lightly browned graham cracker shells just to the top and bake in a preheated oven at 350 degrees for 15 mins and take out and allow to cool.
2. If you have a butane torch you can place granulated sugar on top and carmelize or brulee which gives it extra flavor, texture and character.
3. Garnish with either zest or thin slices from key limes, fresh whipped cream and or a fruit sauce or gaufrette shown here.