I looooove key lime pie, and now that summer is fast approaching, it’s an excellent warm weather dessert. It requires minimal cooking, is refreshingly tart and creamy, and is served nice and chilly. Plus, there’s a super easy recipe for it just below this paragraph. Don’t believe me? TAKE A LOOK!
Key Lime Pie
For the crust:
7 oz graham crackers or ginger snaps, pulverized into crumbs
1 pinch salt
6 tablespoons unsalted butter, melted
For the filling:
1 can sweetened condensed milk
4 egg yolks
1/2 cup fresh key lime or lime juice
2 teaspoons freshly grated zest
3/4 cup heavy whipping cream (optional)
1 1/2 tablespoons sugar (optional)
- Preheat the oven to 375 degrees.
- Combine the cookie crumbs, salt, and butter. Press into the pie pan in an even layer and up the sides.
- Bake for 8 minutes. Turn the oven down to 325 degrees.
- Combine the sweetened condensed milk, egg yolks, lime juice, and zest. Whisk until well combined and pour into the pie crust.
- Bake for 15 minutes until set and just a little jiggly. Let cool completely.
- If using the whipped cream: whip the cold cream and sugar in a chilled bowl until stiff peaks form. Spread or pipe on top.
- Chill pie for 2-3 hours before eating. Store covered in the fridge for up to 3 days.
I made a recipe zine! It shows you how to make a delicious Tom Collins pie with illustrations and words. It’s recipe card-sized, spiral-bound, and sports a hand-painted cover (too many hyphens? Never-too-many). It’s a limited run of 50, and makes a great addition to your zine, cookbook, or nick-knack collection. Or a gift! Give it as a gift.
You can order one on my site for just $7 including shipping (within the US). They’re also stocked in Skylight Books in LA (photo below)!
It’s time for another Cooking With The Simpsons! And this time, I tackled Homer’s Tom Collins mix and clove “pie” breakfast. Gross. Read more about it here!
This may have started with a gross concoction, but it ended up with a great pie recipe (below). Try it out in the last hot days of summer, or add it to your Thanksgiving line-up as a refreshing dessert—the clove makes it festive.
Spiced Tom Collins Pie
by Laurel Randolph
20 min prep, 20 min cook time (40 min total)
1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
¾ teaspoon ground cloves (plus extra for decorating)
7 tablespoons butter, melted and cooled
1 14-oz can sweetened condensed milk
4 large egg yolks
½ cup fresh lemon juice
1 ½ tablespoons finely grated lemon zest
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons gin (optional, I guess)
1-2 lemon slices, for decorating
- Preheat oven to 350°. In a large mixing bowl, combine graham cracker crumbs, sugar, clove, salt, and melted butter. Mix well, and dump into your pie pan. Press against the bottom and the edges until an even crust is formed. Bake for 10 minutes.
- While your crust bakes, combine sweetened condensed milk, egg yolks, juice, and zest in a mixing bowl and whisk until very well combined. Once crust is done baking, carefully pour mixture into the crust and smooth the top so it’s level.
- Bake for another 10-12 minutes, until set but not brown. It should jiggle like Jell-O in the center, not like liquid. Let pie cool completely.
- Once your pie is cool, pour cold cream into a mixing bowl and whip until cream starts to get extra thick (a handheld mixer works best here, otherwise your arm is going to get so very tired). Add sugar one tablespoon at a time. Continue to beat until soft peaks form, and add gin slowly, one tablespoon at a time. Continue whipping until stiff peaks form.
- Spread whipped cream over the top of the cooled pie. Dust lightly with ground cloves, and decorate with a lemon slice or two. Chill until ready to serve, and store leftovers in the refrigerator.
This Sunday I participated in the KCRW pie contest for my third year in a row. I entered an apple crumble top pie in the fruit category and a cracklin’ chess pie in the cooked custard category. This year had over 100 more pies than last year. That boggles my mind. With 380 pies in attendance, competition was stiff, and I didn’t take home any ribbons. It was still a fantastic time as it is every year, and I enjoyed sampling fellow bakers’ pies, meeting new people, serving my pie to friends and strangers, and grooving to KCRW’s tunes. This year it was at UCLA and the extra space was welcome, although the late summer heat was not (as can be seen by a fellow participant’s chiffon pie, pictured last)!
August has thus far been pie month. I’ve been making a steady stream of pies for weeks now, and today I delivered an order of seven pies (I make pies as a bit of a side gig). For this one woman team in an apartment kitchen, that’s a tall order. Add to that a lack of sleep from my husband and I hosting our housewarming party the night before and a slight hangover, and it felt almost impossible. Luckily, no major mishaps and the pies turned out very well indeed. Supposedly no one spit the pie out and I didn’t burn down the house, so I’m calling this a success!