Yesterday was so much fun! I taught a cooking class at Lake Austin Spa, which is one of my absolute favorite places to teach. The kitchen is huge and gorgeous, and there is an entire wall of windows that looks out over the water. It’s cathartic just to be there. Plus, they have some pretty amazing guests in their line up . . . my PBS idol, Sara Moulton, taught there earlier in the week (so bummed to have missed her!).
But, I did get to meet a new best friend, Young Married Chic, who was in the audience. Definitely check out–and then bookmark–her website. It has beautiful photography, fantastic recipes, and lots of good sense for us young-ish married folk.
Then, after a whole day of cooking, not much sounded better than, well, more cooking! Plus, it was my mom’s birthday, and I had promised her a key lime pie. The recipe is hers—she taught it to me when I was very young. And it is, without a doubt, the best key lime pie I’ve ever had. Just for fun, John and I made a short video for you of the process. We hope you enjoy our amateur production skills and weak attempts at humor, ha.
The recipes for both the crust and the filling are in my cookbook, and I’ve include the recipe for the filling below. If you happen to need a sweet-but-tangy and perfect-for-summer pie, this is the one.
My Mom’s Luscious “Key” Lime Pie
The first thing my mom taught me to make was a pie crust, and then this pie. When she made the crust, Mom used the tines of a fork to combine the flour, salt, sugar and butter. Later, we upgraded to beaters. Now, I use a food processor for all of my crusts. What hasn’t changed—and I’m certain never will—is the luscious lime filling and creamy bittersweet topping.
Key limes are smaller, rounder and more yellow than regular green limes. They can sometimes be difficult to find (outside of Florida, that is). As a result, I’ve used regular limes in this recipe often, so feel free to do the same.
1 pie crust (see It’s-Easier-Than-You-Think Pie Crust recipe)
1 cup sugar
3 tablespoons cornstarch
1 cup heavy whipping cream
1/3 cup fresh lime juice
1 tablespoon grated lime peel
¼ cup unsalted butter, cubed
1 cup (8 ounces) sour cream
1 cup heavy whipping cream
¼ cup sugar
2 teaspoons vanilla extract
¾ cup sour cream
Preheat oven to 425°. Make pie crust according to recipe instructions. Using the tines of a fork, prick the bottom and sides of the crust so it doesn’t bubble when baking. Bake crust for 12-14 minutes or until golden brown.
In a saucepan, combine the sugar and cornstarch. Stir in cream, lime juice, lime peel and butter. Bring to a boil over medium-high heat, whisking constantly. Reduce heat and simmer for 10 minutes. Cool to room temperature. Fold in sour cream. Spread into baked crust.
For topping, in a small mixing bowl, beat whipping cream for 2 minutes on high. Add sugar and vanilla; beat again until firm. Fold in sour cream. Spread over filling. Refrigerate for 4 hours before serving.