AMY MARCH KEY LIME PIE

 

AMY MARCH KEY LIME PIE

 

 

 

Alright.  I'll admit it.  Right here.  In black and white.  I'm a big fan of the book Little Women, by mid-nineteenth century author Louisa May Alcott.  I've inhaled and own an original copy of the book, I've seen several of the movie versions made, own the soundtracks from the 1997 film version and the Broadway musical.  I've named a fundraising pie venture "Orchard House Pie Company, after the Concord, Massachusetts home the March (Alcott) family shared.  Despite having never visited the home, I've always felt a strong connection to the story, its characters, and message the book offers regarding the importance of family and the process in finding yourself in life.

Admittedly, one of my favorite characters in Little Women is the youngest of the four March sisters, Amy.  In a particular passage of the book, Amy March is given some small amount of pocket money in which she spends on 24 limes to treat her friends at school.  The circumstance, pardon the expression, turns sour for her, and she ends up without any of them as she is found out by her teacher and the limes are put out into the snow.  I'll not spoil the book for those who haven't read it, and I'll simply encourage you to pick it up and enjoy it at your leisure.  Instead, let is suffice to say that my hope is that you'll enjoy this pie as much as Amy March enjoyed her limes!

“AMY MARCH” KEY LIME PIE:

CRUST:

·         5 Tbs. Butter, Melted

·         1 ½ Cups Graham Cracker Crumbs

·         ½ Cup Chopped Pecans

FILLING:

·         1 14 Oz. Can Condensed Mil

·         1 Cup of Lime Juice

·         1 Tbs. Grated Lime Zest

·         2 Egg Yolks

·         1 Cups Heavy Whipping Cream

 

TOPPING:

·         1 Cup Heavy Whipping Cream

·         2 Tbs. Powdered Sugar

 

DIRECTIONS:

Heat oven to 350 degrees.  In a mixing bowl, combine graham cracker crumbs, melted butter, and chopped pecans.  Continue to mix until all is thoroughly coated.  Spray mixture into a baking sprayed pie plate and press to bottom and edges evenly.  Bake in oven for 7 – 10 minutes.  Remove from oven and allow to cool thoroughly.

In a mixing bowl, combine milk, lime juice, and 1 Tbs. of lime zest.  Blend in beaten egg yolks.  Mix completely and set aside. 

In a separate bowl, take your heavy cream and whip to heavy peaks.  Begin blending your lime filling into the whipping cream a little at a time until all is combined.  Pour the filling into your crust and refrigerate for 15 minutes.

While pie sets, begin whipping your heavy whipping cream until stiff peaks form.  With your whipped cream, either serve separately with your pie, spread over the top, or decorate with a pastry bag & tip.

Garnish with additional lime zest, thinly sliced pieces, or twists around the edge.