As many of you already know, I have a particular fondness for Key lime pie, as it became the murder weapon in the first food critic mystery, AN APPETITE FOR MURDER. Naturally Hayley Snow is suspected when the victim turns out to be her ex-boyfriend's new squeeze.
“Are the cops looking at any other suspects?” I asked.
“Not that they’ve mentioned. You are in the unfortunate position of having a decent motive and no alibi. And you’re a cook with more than a passing knowledge of key lime pie.”
So what do we do now?” I asked. “I swear I never touched the girl. Or fed her any poison. I’ve never even made a key lime pie. To be honest, I’m totally freaked out by the idea of meringue.”
So you can understand that when the Key West Citizen publicized a booksigning last week for THE ULTIMATE KEY LIME PIE COOKBOOK, we had to go meet David Sloan and buy a couple of signed books. I told him about our JRW blog and how we love food and recipes and he was happy to share a pie from the cookbook. He offers hundreds of options for combinations of crusts, fillings, sauces, and toppings, but I've chosen a traditional crust with a classic filling.
TRADITIONAL GRAHAM CRACKER CRUST
1 and 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Combine the crumbs and sugar in a medium bowl. Stir in the butter until crumbs are coated. Press evenly into a nine-inch pie pan. Refrigerate at least 30 minutes before filling.
CLASSIC KEY LIME FILLING
1 14-oz can sweetened condensed milk
4 egg yolks
1/2 cup Key lime juice
Preheat the oven to 350. combine eggs and milk and mix well. Slowly mix in the Key lime juice. Pour mixture into the prepared crust. Bake at 350 for 8 to 10 minutes. Cool, then chill until firm.
Serve topped with whipped cream or meringue and enjoy your little taste of Key West!