Jake believes that if you burn yourself, while cooking, the meal is guaranteed to be good. He believes in wine, bacon, and rye bread. He also believes that nobody should be making their own birthday cake.
So this year, when my birthday rolled around, I opted for pie. And Jake made it! And it turned out dreamier than I even imagined!
It’s perfectly tart and so bright you’ve got to wear shades. So for your next birthday you should totally consider pie being your cake. Why not, right?
Key Lime Pie
Recipe From The Hummingbird Bakery Cookbook
- 1 lb. graham crackers
- 1 stick + 6 T unsalted butter, melted
key lime filling –
- 8 egg yolks
- 2 (13 oz) cans condensed milk
- freshly squeezed lime juice and zest from 5 limes
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 t vanilla extract
- Make the crust. Preheat the oven to 325°F. Grease a 9-inch pie dish and set aside.
- Roughly break up graham crackers and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while it’s running. Press the mixture into the prepared pie dish. Use the ball of your hand or a glass to flatten it on the bottom and up the sides. Bake for 15-20 minutes or until deep golden and firm. Set aside to cool.
- Make the filling. Turn the oven down to 300°F. Whisk the yolks, condensed milk, lime juice, and zest until well incorporated. It will thicken naturally.
- Pour into the cooled pie crust and bake for 20-30 minutes. The filling will be firm to the touch but still very lightly soft in the center (not wobbly!). Let cool completely at room temperature. Chill for at least an hour or overnight if possible.
- Serve! When you’re ready to serve the pie, whip the cream, sugar and vanilla, together until soft peaks form. Spread over the pie and top with additional zest for garnish.
Elliot totally helped.
P.S. Last year Jake made me this Tiramisu Cake. It was also dreamy.