21st Sunday It’s A Birthday!

This birthday was so special we had to celebrate it twice -- this time with the grandparents. Last week was all about the fish and cake, this week the young master requested meat and pie and so it was. A delicious flank steak was prepared by the father of the lucky boy with an Emeril-inspired marinade. To round out the meal, fennel rice (a Williams Sonoma recipe) a spring salad with goat cheese, refried brown beans and guacamole. For dessert a Key Lime pie from Cooks Illustrated was quickly scarfed down so quickly in fact, that the pie disappeared before a picture could be taken. This particular pie recipe has been a favorite since the first time I made it. The pie is easy to make, appears complicated and it’s really scrumptious -- what more could one ask for? Suffice it to say it is amazing. Below is the recipe for the Cooks Illustrated Key Lime Pie. I’m licking my lips just looking at it.

Cooks Illustrated Key Lime Pie
Key Lime Filling
4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust
11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter , melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners' sugar
2 teaspoons vanilla
1/2 lime , sliced paper thin and dipped in sugar (optional)

Instructions
For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; and set aside at room temperature to thicken. The process takes about 40 minutes.
For the Crust: Adjust oven rack to center position and preheat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. I use a glass to press it in well. Bake until lightly browned and fragrant, about 15 minutes. Cool to room temperature, about 20 minutes.
Putting it Together: Pour lime filling into crust; then return to oven. Bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Put pie to cool on wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, vanilla, and continue whipping to just-stiff peaks. Pipe the whip cream over the filling and garnish with optional sugared lime slices.