Give Me Some Food

I made this pie like a million months ago (ok, three) but lately I've been having day dreams about its tart yet sweet qualities, and I decided that my readers need to be seduced by this perfect pie as well.  It makes such a wonderful ending to any night when you have guests because it can be made ahead of time. In fact, it must be made ahead of time. This is a great feature for me because I always spend way too much time in the kitchen when guests are over- and that kind of defeats the purpose of having people over (unless you are the type of introvert who hides out in the kitchen, I'm not). And also, when I spend too much time in the kitchen and company is over, I worry that our friends must think Felix married some weird women who time-warped in from the 1950's. That's actually my bigger concern. Is that odd? But enough with concerns- here is the pie. It's from the January 2007 issue of Bon Appetit. And they took it from the Old Key Lime House in Palm Beach, Fl.

Classic Key Lime Pie
Serves 8

Wait! Don't loose interest yet. I know right now you are thinking- "Why are your torturing me to find key limes! I live in (insert name of state here that is not Florida)- I hate you, you food tease!" Don't worry- I didn't find any key limes either, I just used regular lime juice and it was still a great pie. Key limes would probably just be a big fat bonus.

Crust
1 1/2 c. graham cracker crumbs (yay processor)
3 tbsp sugar
1/4 tsp salt
6 tbsp unsalted, melted butter

Filling
1-14 oz can sweetened condensed milk
2/3 c. bottled key lime juice
3 large egg yolks
3 tbsp sugar
3 tbsp fresh lemon juice
1/4 tsp salt

Topping
1 1/2 c. chilled whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

Preheat your oven to 350F. Mix crumbs and next two ingredients in small bowl. Add melted butter and stir. Press crust mixture into bottom and up sides of a 9-inch-diameter glass pie dish. Bake 5 minutes. Cool. Turn down oven to 275F. Whisk all filling ingredients in large bowl.  Poor mixture into cooled crust and bake until center is set, about 25 minutes.  Refrigerate uncovered until cool and then cover and chill between 6 hours and 1 day. For topping use electric mixer and beat all ingredients in large bowl until peaks form. Spoon and spread over pie. Serve and eat!