Best Key Lime Pie
Last night, I made a key lime pie for a friend’s birthday. The recipe was from Cook’s Illustrated Baking Book. It was wonderful. It was gone within 5 minutes, and we were scraping the pie pan.
The pie was baked instead of a mix-and-chill recipe, which makes a sizable difference. The baked pie was creamy, thick, pungent and complex, probably because the heat of the oven released the flavorful oils in the lime zest. The filling is very tart and must be offset with a sweetened whipped cream
The pie can be covered directly with lightly oiled or oil-sprayed plastic wrap and refrigerated (up to 1 day.)