Before you travel to the Florida Keys, take a bite out of the world's largest key lime pie!
Over 6,000 key limes will be squeezed into pie goodness Saturday at noon at Macy's Court at Lenox Square!
Chef Bobby stopped by 'Atlanta & Company' to talk about his idyllic upbringing in the Keys, their event here in town, and to share a world-famous pie recipe!
Enjoy below and post your pie pics on the Atlanta & Company Facebook page.
Sundowners’ World-Famous Key Lime Pie
Key lime pie is famous throughout the world, and in fact is one of the most popular desserts on menus throughout the United States. One of the unique things about original Key Lime pie recipes was that the pies were never baked. The lime juice curdles the sweetened condensed milk and helps to “set” the pie. Today however, we bake all of the pies.
Makes one pie
Ingredients:
4 egg yolks
14 ounces sweetened condensed milk
½ cup + 4 tablespoons fresh Key Lime juice (approximately 20 Key limes)
11 graham crackers (crushed fine)
3 tablespoons Demerara sugar
5 tablespoons high quality, unsalted butter, softened or melted
Preparation:
To crush the graham crackers, use a blender or food processer and process until graham crackers are crushed fine. Place crushed graham crackers on a baking pan and toast in a 350° oven until they are brown, approximately 3 to 4 minutes. Remove from the oven and place in a mixing bowl and mix in Demerara sugar with a fork until well blended. In another bowl, pour graham cracker mixture over softened butter, while graham crackers are still warm, and continue to mix with a fork until all of the butter has been incorporated into the crust mixture. Press graham cracker crust into a 9-inch pie pan, ensuring that the crust is an even depth throughout the pan. Set crust aside.
In a large mixing bowl, mix sweetened condensed milk with egg yolks. Add ½ cup of fresh Key lime juice to milk mixture and mix well. Remember to save at least 4 tablespoons of fresh Key Lime juice for “topping the pie.” Set Key lime pie mixture aside and allow the mixture to thicken.
Place your homemade crust into a 350° oven for approximately 10-15 minutes until crust is lightly brown. This double toasting of the graham crackers helps to enhance the consistency of your crust brings out the flavor of the graham crackers. Allow crust to cool to remove temperature before adding Key lime filling. Pour the filling into the crust and spread evenly. Bake at 350°F oven for 15 minutes or until the center of the pie is “set” but still jiggles when shaken.
Remove pie from oven and allow to cool to room temperature before refrigerating. Refrigerate at least 2-3 hours before serving. For best results, top Key lime pie with homemade meringue or homemade Key lime whipped cream. Just before serving, drizzle Key lime pie slices with remaining Key lime juice.
