Key Lime Pie

by Laura Donnelly — May 25, 2007

This is the perfect ending to this week's soft-shelled crab feast. There are many more complicated recipes for key lime pie, but this is the true recipe from the old postcards of Key West. It needs neither an oven nor refrigeration for its preparation. Of course, you should refrigerate the leftovers...if there are any.

Serves 8-10

Crust

1 cellophane packet (of the three that come in the box) graham crackers
5 Tablespoons melted butter

Pie filling

1/2 cup fresh lime juice
1 teaspoon grated lime zest
1 can sweetened condensed milk (I use the lower-fat version)

1. Put cellophane packet of graham crackers in a strong zip-lock bag. Think about your job or something you don't like and crush the crumbs with a rolling pin. Empty into medium-sized bowl and stir in melted butter. Toss mixture until it starts to bind together. Press this firmly into 8- or 9-inch pie pan. Set aside.

2. In medium bowl, combine lime juice, zest, and sweetened condensed milk. At first it will be runny, but within a few minutes, the lime juice "cooks" the milk and firms it up a bit. Pour this into the pie shell and refrigerate until serving, or leave out at room temperature.