Recipe: Sobo Key Lime Pie with Graham Cracker Crust and Whipped Cream

SOBO KEY LIME PIE
"This is the classic, staple dessert of Florida. There is only one way to make it and this is it."



FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
FOR THE FILLING:
6 egg yolks
2 cans (14 oz each) sweetened condensed milk (2 1/2 cups)
3/4 cup key lime juice (about 20 key limes)
FOR THE WHIPPED CREAM:
3 cups heavy (whipping) cream
2 Tbsp icing sugar
1 tsp pure vanilla extract
Shredded lime zest (optional, for garnish)

TO MAKE THE CRUST:
Preheat the oven to 350 degrees F. Lightly butter a 9-inch pie dish.

In a medium-sized bowl, combine the graham cracker crumbs and sugar with the butter until it resembles wet sand. Press the mixture firmly and evenly into the bottom and sides of the prepared pie dish.

Bake in the center of the oven for 7 to 9 minutes. Remove and allow to cool for about 20 minutes. Leave the oven on.

TO FILL AND BAKE THE PIE:
In a separate bowl whisk the egg yolks lightly. Add the condensed milk and whisk to combine. Using a rubber spatula, stir in the key lime juice, 1/4 cup at a time, stirring well after each addition.

Pour the filling into the cooled pie crust.

Bake at 350 degrees F for 5 to 7 minutes.

Let the pie cool completely, then refrigerate uncovered for at least 4 hours to set.

TO SERVE:
Place the whipping cream, icing sugar and vanilla in a medium-sized bowl and whip until soft peaks form.

Slice the pie and top generously with whipped cream. Garnish with lime zest, if desired.

Makes 1 (9-inch) pie, 8-10 servings
Used by permission to Recipelink.com from Random House
Adapted from source: The Sobo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road by Lisa Ahier and Andrew Morrison, photography by Jeremy Koreski