Last Tuesday was my birthday. Hurray! Now I’m 38. The day after my birthday, I exercised and felt like I had sprained a rib somehow. Ha ha, says my body! Now you’re old!
Anyway, I’m sure you’re not surprise to learn that birthday = baking here, though this year I was totally unsure of what I wanted to make. Since I’ve been trying to get fit, I somehow wasn’t that into the idea of something too decadent and chocolatey. Beth brought over a great key lime tart from Scratch, and then I found a lemon pie recipe for which I had all the ingredients, and so the decision was made.
I forgot to take a photo until the last slice, and so all you get is this faux artsy photo that is attempting to hide the fact that this piece has a broken crust.
Recipe: Lime Pie with Pecan Graham Crust, adapted from Everyday Food.
This is best when it’s chilled for longer — if you can, make it the day before.
1/2 cup pecans
2/3 cup graham-cracker crumbs (5 crackers, crushed)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 large egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice (fresh would have been nice, but I used bottled)
- Preheat oven to 350. Spread pecans on a rimmed baking sheet, and toast in the oven until golden, about 10 minutes. Let cool.
- In a food processor, finely grind graham crackers, sugar, and pecans. Add the butter, and process until completely combined.
- Press mixture into bottom and up sides of a 9-inch pie pan, using the back of a spoon. Bake until crust is lightly browned, about 8 minutes. Put it on a wire rack to cool a bit while you’re mixing the filling.
- In a large bowl, or in a stand mixer, beat the egg yolks with the condensed milk. Stir in the lime juice. Pour filling into pie crust. Bake until filling is set and crust is golden brown around the edges, 15-20 minutes. Let cool slightly, then refrigerate until well chilled, at least one hour.
Tune in Tuesday for more on birthday baked goods, and the embarrassment of being caught with horrid children.