June 2006: Key Lime Pie

For the crust:
1 cup graham cracker crumbs
2/3 cup almonds, ground fine
¼ cup sugar
¼ teaspoon cinnamon

For the filling:
3 large egg yolks
¼ teaspoon cream of tartar
2 14-ounce cans sweetened condensed milk
2/3 cup key lime juice(bottled)
1 cup heavy cream &4 tablespoons powedered sugar beaten to stiff peaks
Garnish: whipped cream & candied limes

Preheat oven to 350 degrees. In a medium bowl, stir together the graham cracker crumbs, almonds, melted butter and sugar.Press the crumbs evenly into a 10-inch pie plate. Bake 10 minutes, or until lightly browned. Remove the crust from the oven and lower the temperature to 325 degrees.
In a large bowl, whisk the egg yolks with the cream of tartar until frothy. Whisk in the condensed milk, followed by the key lime juice until fully incorporated.
Pour the filling into the crust and bake for about 15 minutes, or until set. Let the pie cool on a wire rack, then refrigerate until chilled before serving. (Can be made 1 day ahead.)
Transfer whipped cream to a pastry bag fitted with a star tip and pipe around edges of pie. Sprinkle candied limes(recipe follows) on the whipped cream border.
Serves 8-10

Candied limes:
1 lime cut into thin slices
¼ cup sugar
¼ cup water
½ tablespoon light corn syrup

In a small saucepan combine sugar, water and corn syrup over high heat; bring mixture to a boil, stirring to dissolve sugar. Reduce heat and simmer undisturbed 2 minutes. Cool at room temperature. Dip each lime slice in the cooled simple syrup and place on plate to set until ready to decorate pie.