for the past eight years the saturday before halloween has meant one thing and one thing only: the park slope ward chili/pie cook off. four times i have entered my favorite key lime pie and four times i've walked away empty-handed. but not this year, this year it finally happened. i took in my pie and walked away from the evening and the church with this:
it's a little embarrassing and a lot ridiculous, but it feels really good to have this apron. clearly, winning is fun and feeds my carefully repressed competitiveness, but the best part is that now i can move on. i can let go of the crazy compulsion i felt to keep shoving this pie in the judges' faces year after year after year. it has gotten it's shout-out and now i am free to make a different pie, or no pie at all. maybe i can figure out a good chili recipe, or maybe not and instead spend all my energy in the always last-minute costume making of the day. (bats this year, and they're so cute).
i am kicking myself for not getting a picture of the pies before they were consumed. sitting among the twenty-two other entries, my pie was simple and lovely, but the pie that really needed documenting was an apple pie, the upper crust of which was decorated with a pie-crust silhouette of joseph smith. oh, i loved it. . .
even though i am picture-less know that this has always been a delicious and easy pie, and now it's a prize-winner. so, make it and be happy.
Key Lime Pie
6 large egg yolks
6 tsp grated lime zest
whisk yolks and zest until greenish. then add:
1.5 can sweetened condensed milk
mix. then add:
3/4 c fresh lime juice, strained
mix and let stand at room temperature to thicken, usually just a few minutes.
pour into 9" graham cracker crust (you can buy to make it easier on yourself, but homemade is always better)
bake at 325 for 15-18 minutes, until center is set.
cool completely and top with fresh, homemade whipped cream. garnish with lime zest or sugared, super thin lime slices.