Key Lime Pie, Anyone?

(Los Angeles Times photo)

In appreciation of Nora Ephron, who, well before she became known for writing and directing quintessential chick flicks like When Harry Met Sally and Sleepless in Seattle, was one of the first authors to weave recipes into a novel. Her semi-autobiographical Heartburn uses recipes to reflect the thoughts of her main character, a food writer, who at one point is in search of the best mashed potatoes.  (No wonder she also took on Julie & Julia.)

Time to whip up her key lime pie, which plays a key role in the climatic scene of marital discord.

Frozen Key Lime Pie
recipe courtesy of Nora Ephron, via Heartburn

1 1/2 cups graham cracker crumbs, (about 15 crackers)
6 tablespoons unsalted butter, melted and cooled
6 large egg yolks
1 cup freshly squeezed key lime juice
2 cans (14 ounces) sweetened condensed milk
1 tablespoon finely grated Key lime zest

Preheat oven to 375 degrees.

Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.

Remove pie from freezer 5 minutes before serving. Serve immediately.


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