We’ve been making a big deal of the fact that it’s fall around here, probably because we both freely admit that this is our favorite season. All of this is reflected in our recent posts which have been heavy on fall favorites like peaches, apples, pumpkin, cinnamon, nutmeg, Indian food, chocolate… Wait, that’s no good… chocolate is for all year round! While I have no doubt that Melissa’s chocolate problem is really less of a “problem” and more of a welcome addiction, I simply can’t get behind the need for an “emergency brownie.” No offense, but I’m just not a super-fan. I like my desserts less chocolate-y and more tangy. Citrus is what I’m all about! Is it sick that I get overly excited at grapefruit season, and when limes are on sale? Psh, no way! So along the same lines of an “emergency” dessert, I give you my quick and easy (individual) key lime pie (did you seriously think key limes are so easy to come by in CT? Good, I didn’t think so). Ready in a little over 30 minutes and with minimal work, these are one indulgence I can see myself making in the depths of winter as I lust for the warmth of the tropical sunshine.
By the way, I was intending to take that picture with a whole key lime pie, but I got a little carried away… you’ll forgive me.
- 3 limes (zest and juice)
- 4 eggs, beaten
- 10 oz sweetened condensed milk
- 4 graham crackers
- 1 tbsp granulated sugar
- 2 tbsp butter
- Preheat oven to 375 degrees. Use a food processor (or a ziploc bag, a hard kitchen utensil, and your excess frustration) to crush the graham crackers (I used honey-flavored) into crumbs. Place the graham cracker crumbs into a medium sized bowl, add sugar, and toss. Melt the butter, pour over the graham crumbs, and blend with your fingers. Press the crust into the bottom of four 8 oz ramekins. Bake the crust for 15 minutes, remove and allow to cool.
- Zest limes into a medium bowl. To the bowl add sweetened condensed milk (note that a regular can is 14 oz, not 10 oz). In a separate small bowl, beat eggs then add to the condensed milk and whisk together. Once the crusts are cool enough (it's really a matter of if you have the patience... I don't), add the lime juice to the egg-milk mixture and whisk together. You will notice that the eggs denature quickly because of the acidity of the limes, so quickly divide the mix among the ramekins and bake for 10-13 minutes. Let the pies cool before enjoying. The eggs will continue to "cook" due to the lime juice, so if you can wait after cooling, chill the pies in the refrigerator for at least 30 minutes. They will also keep for 2-3 days refrigerated.