Bake It to the Limit is sure to be the hot, new dessert cookbook. This full-color photographic cookbook includes rich and decadent desserts that anyone can make, following Dede Wilson's carefully prepared recipes. Not satisfied with recipes that just taste good, she offers spectacular, Bake It to the Limit variations that will really impress. Some of the variations are easy-sprinkling gold leaf flakes over a cake, sandwiching ice cream between two cookies and dunking it in chocolate ganache, or
Ravenna is my daughter, and her favorite pie is key lime-so of course I wanted to create the best rendition ever to satisfy her craving. This version has a lime-scented graham cracker crust, a dense sweet/tart lime layer and a tangy, creamy lime curd layer. Fresh key limes are not normally available on the market, but you can find bottled key lime juice. I have found that regular freshly squeezed lime juice (from Persian limes) works perfectly well too.
Makes one 9 1/2-inch deep-dish pie, 8 servings
For the crust
1 1/2 cups graham cracker crumbs
1/2 cup (4 ounces) unsalted butter, melted
2 tablespoons granulated sugar
Freshly grated zest of 1/2 lime
For the filling
One 14-ounce can sweetened condensed milk
1/2 cup lime juice
4 large egg yolks
Freshly grated zest of 1/2 lime
For the topping
1 cup granulated sugar
2/3 cup lime juice
8 large egg yolks
1/4 to 1/2 teaspoon lime oil (optional; see Note)
For the whipped cream
1 1/2 cups heavy cream
5 tablespoons granulated sugar
Preheat the oven to 350 degrees F. Spray a 9 1/2-inch deep-dish pie plate with nonstick cooking spray.
To make the crust, place the graham cracker crumbs, melted butter, sugar and zest in a bowl. Stir to combine. Pour the mixture into the prepared pie plate, and press with your fingers to create an even layer on the bottom and up the sides. Use a flat bottomed glass to facilitate pressing the crumbs along the bottom and to help with the edges. Keeping the glass flat, move toward the edges; it will press the crumbs along the sides, creating an even layer all around. Blind bake the crust for 5 to 7 minutes, or just until it starts to brown. Place on a wire rack to cool slightly.
Meanwhile, prepare the filling. Whisk together the condensed milk, lime juice, egg yolks and zest. Pour the mixture into the partially baked crust. Bake for 10 minutes. Then return the pie to a wire rack to begin cooling.
While the filling is baking, prepare the topping. Place the sugar, lime juice and egg yolks in the top of a double boiler. Cook over simmering water until the mixture is thick enough to coat the back of a spoon, about 15 minutes. When you draw a spoon across the bottom of the pan, it should leave a small path. Stir in the lime oil, if using, off the heat.
Gently pour the curd topping over the pie, completely covering the filling. Let the pie cool to room temperature on the wire rack. Then refrigerate it for at least 4 hours, or overnight.
Right before serving, prepare the whipped cream. Whip the heavy cream and sugar together until medium-firm peaks form. The cream should be whipped beyond the soft-peak stage, but not too stiff. Spread the whipped cream over the pie, all the way to the edges. Make peaks by repeatedly touching the cream with the back of a spoon, drawing the cream up and out. Serve immediately.
Note: Lime oil, made by Boyajian, can be ordered from Williams-Sonoma or found at some specialty food stores. It is the distillation of oils from lime zest and has an incomparable flavor. If necessary, substitute the finely grated zest of 1 lime for the oil.
