Virgin Pomegranate-Lime Rickey
Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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- 2 cups graham-cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1/4 cup sugar
- 2 cups sweetened condensed milk, from 2 (14-ounce) cans
- 8 large egg yolks
- 3/4 cup freshly squeezed Key lime juice
- 2 tablespoons grated Key lime zest
This key lime pie recipe is a favorite of a lot of people around here, so we thought we’d share it. You will need unsalted butter, sugar, milk, eggs, limes, and lime juice. If you want to do it really fast, use a prepared graham-cracker crust.
- 1Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9-1/2-inch deep-dish pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- 2Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk and egg yolks. Add Key lime juice and zest and mix until smooth. Pour into the prepared, cooled crust to the top edge. Shake to even if needed.
- 3Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- 4Chill before serving, using the freezer to quick-chill for 10–15 minutes if in a hurry. Garnish with whipped cream (about 2 cups liquid).
Beverage Pairing: King Estate Vin Glace Pinot Gris, Oregon. Good Key lime pie is punchy, sharp, sweet, and fresh—thus the wine needs to match that. Those are all good adjectives to describe ice wine, and this one from cool Oregon has a nice mix of tropical fruit flavors and honeyed richness. The acidity and sweetness are astounding.