0 (0)


California Key lime pie

California Key lime pie
Los Angeles Times

There are three great feast days in winter: Thanksgiving, Christmas and Super Bowl Sunday. Of these, only the Super Bowl involves food that is actually popular. Out goes cranberry sauce and in come chicken wings, chips, guacamole, pizza and beer. ... Read more

Total time: If making graham crackers from scratch, 1 hour, 40 minutes plus 3 to 4 hours chilling time; if using purchased graham crackers, 35 minutes plus 5 to 6 hours chilling time | Serves 8

Graham crackers

  • 2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
  • 1 cup dark brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
  • 1/3 cup mild-flavored honey, such as clover
  • 5 tablespoons whole milk
  • 2 tablespoons pure vanilla extract

Step 1In a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda and salt. Pulse or process on low to mix. Add the butter and pulse on and off, or mix on low, until the mixture is the consistency of coarse meal.

Step 2In a small bowl, whisk together the honey, milk and vanilla. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

Step 3Turn the dough out onto a lightly floured work surface and pat it into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

Step 4Divide the chilled dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about one-eighth inch thick. The dough will be sticky, so flour as necessary.

Step 5Trim the rectangle to 4 inches wide. Cut the strip crosswise every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the sugar-cinnamon mixture. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Step 6Adjust the oven racks to the upper- and lower-third positions and heat the oven to 350 degrees.

Step 7Gather the scraps together into a ball, chill until firm and reroll. Dust the surface with more flour and roll out the dough to get two or three more crackers.

Step 8Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about one-half inch from each side of the middle dividing line.

Step 9Bake for 20 to 25 minutes, until browned and slightly firm to the touch, rotating the baking sheets halfway through to ensure even baking. Makes about 10 large crackers.

Graham-cracker crust

  • 4 large (whole) homemade graham crackers or 11 purchased double graham crackers
  • 2 tablespoons sugar
  • 1/4 cup ( 1/2 stick) butter, melted

Step 1Pulse the graham crackers in a food processor with the sugar. Drizzle in the butter, pulsing until combined.

Step 2Press into a 9-inch pie pan. Chill for 30 minutes (or less, in the freezer).

Step 3Bake for 10 minutes at 325 degrees. Cool on a rack.

Filling and assembly

  • 1 (14-ounce) can sweetened condensed milk
  • 3 egg yolks
  • 3/4 cup Key lime juice (from 26 to 30 small limes)
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 tablespoon grated lime zest

Step 1Whisk the condensed milk into the egg yolks. Add the lime juice and whisk to combine.

Step 2Pour the mixture into the graham cracker pie shell and bake at 325 degrees for 12 to 15 minutes to set the filling. Cool slightly, then chill for several hours.

Step 3Serve with unsweetened whipped cream sprinkled with grated lime zest.

Note: Adapted from recipes by Nancy Silverton. You may substitute store-bought graham crackers to make the crust. Key limes are also sold as Mexican limes at farmers markets and specialty grocery stores.


Provencal fish chowder
Provencal fish chowder

Market Garden Brewery's sweet potato pie
Market Garden Brewery's sweet potato pie

Carmelized onion, goat cheese and olive frittata
Carmelized onion, goat cheese and olive frittata

Spaghetti with tuna and cherry tomatoes
Spaghetti with tuna and cherry tomatoes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Poblano sorbet
Spicy fig loaf
Crepes suzette
Nutmeg custard pie