Pay de Lima (Lime Pie)

I love key lime pie. Love. It. I don't know that I've ever made it at home, as it isn't Dave's favorite. But that's ok, I'll keep him.

I will say that I had a hard time getting the slices out of the dish, but that might have been more on me than on the recipe. A piece of lime pie with a dollop of whipped cream was a great way to cap off the evening.

Pay de Lima (Lime Pie)
From Dona Tomas: Discovering Authentic Mexican Cooking, by Thomas Schnetz and Dona Savitsky

Graham Cracker Crust:
1 1/3 cups graham cracker crumbs (about 1 sleeve of crackers)
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

Filling:
4 eggs
1 ½ cups granulated sugar
1 teaspoon lime zest
¾ cup freshly squeezed lime juice (from 8 to 9 limes)
½ cup unsalted butter, at room temperature, diced

To prepare crust, combine the cracker crumbs, sugar, and butter in a bowl and mix until they come together. Using your fingers, press the crumbs evenly into the bottom and sides of a 9-inch pie pan. The crust should be about ¼ inch thick all the way around.

To prepare the filling, bring a pot of water to a boil. Combine the eggs, sugar, lime zest, and lime juice in a stainless steel bowl. Place the bowl over the boiling water and whisk constantly for 15 minutes, until the mixture doubles in size, turns frothy and opaque, and forms ribbon-like folds off the end of he whisk. Gradually add the butter and whisk until completely melted.

Pour the batter into the crust and refrigerate for at least 6 hours before slicing and serving. Any leftovers can be covered and refrigerated for up to 3 days.

Serves 6.