Saturday, May 10, 2014

Key Lime Pie...Ocean Reef Club Style

Key Largo and specifically the Ocean Reef Club is a place filled with memories.  So when I was down there last week they all came flooding back.  Last time they looked like this and tasted like fish tacos and s'mores by the ocean.  Last time there was "spring break" while working, dancing the night away and golf cart races.  This time I got to experience it in a whole new way with Charles and new colleagues.  There were still golf carts, including a Lilly Pulitzer one, there were still fun themed dinners and there was definitely still Key Lime Pie. This time though I left with the recipe for the Ocean Reef Club's Key Lime pie and jumped at the first chance to make it when Amy requested a pie.  

Last week might have involved a few of these over the course of the week...Mojito anyone?

Ocean Reef Club...thank goodness there was a breeze last week.  After the extended winter in DC my body wasn't used to the heat.

My morning run and a bridge filled with memories across the wildlife preserve.

Sometimes "work" just means you have to go on a boat ride where the waters are practically turquoise.

This little guy almost got stepped on, on the last day...Why did the crab cross the road?

I really wasn't joking about the golf carts...and they are fast...say 24-27 mph fast....Sunday meant doing several runs to return all 26 golf carts we had rented for the week.

And ohhh the boats here...

Down to the Key Lime Pie

So...I had some frozen key lime juice from last your, but I had to supplement with regular lime juice...apparently there is going to be a shortage of limes so I really should have stocked up.

Crust time...nothing better then the graham cracker crust of a key lime pie.  

And filling time...I can just smell how good this is going to taste...but it must bake first and then chill!  Oh yeah and I don't actually get to eat this one...good think I had to slices last week!

Pie! Pie that make me think of Florida and visits to see my uncle growing up.  Pie that is creamy and tart with the perfect crunch from the crust and just a little sweetness from the fresh whipped cream.  Pie that screams of summer and a nice cool drink...maybe like that mojito above...

The zest is purely for presentation, but you have to admit it sure does look good!

Ocean Reef Club Key Lime Pie:
2 1/1 Tablespoons unsalted butter, melted
3 Tablespoons sugar
1 cup graham cracker crumbs
1 egg white
1 Tablespoon key lime juice, freshly squeezed

Key Lime Custard:
2 1/4 cups sweetened condensed milk
6 egg yolks
3/4 cup key lime juice, freshly squeezed

Fresh Whipped Cream (1 cup heavy cream, 2 tablespoons sugar, 1/4 teaspoon vanilla extract)
Lime Zest

1.  Preheat the oven to 350 degrees F with the rack set in the middle.

2.  Melt butter in microwave and combine in a mixing bowl with the sugar, whisking until partially dissolved.  Add the graham cracker crumbs and mix well. 

3.  Pour crumbs into a 9" pie pan, pressing gently to evenly cost the bottom and sides of the pan.

4.  In a mixing bowl, whisk together the egg white with the tablespoon of key lime juice and carefully brush the egg mixture over the entire surface of the graham cracker crust.  Place pie on a sheet pan and bake for 8 minutes in preheated oven.  Remove pie from oven and set aside to cool completely before filling it with custard.

5.  In a mixing bowl, whisk together the sweetened condensed milk and egg yolks until completely combined.  Then whisk in the key lime juice.  Carefully Pour the mixture into the prepared pie crust and bake on a baking sheet for 18 - 20 minutes until it is firm and moves like gelatin when tapped from the side.  Cool Pie on a rack and chill overnight.  

To Serve:  Divide cold pie into 8 equal slices.  Set slices on dessert plates, top each with whipped cream and a little lime zest.  Serve chilled or at room temperature for a creamier texture.

*Store in the refrigerator until serving.

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