Key Lime Pie

Key Lime Pie.   These three little words make me sit on the edge of my seat in anticipation.  In my book, it is one of the most perfect desserts.  The fact that it is ridiculously easy gives it major bonus points. 
Growing up, I don't think I'd even heard of key lime pie.  We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime. 

Perhaps that is why I have developed a serious love for this barely green, barely sweet little tart.
We weren't introduced until I was able to have a proper appreciation for something so perfect in its simplicity.
My insatiable sweet tooth has been discussed on several occasions right here on this very blog and although I won't deny that I love dessert, what I do not love is desserts that are cloying.

That makes this pie the perfect sweet for me.  It is creamy and smooth,  just barely sweet with a nice tart bite that gets you right on the sides of your tongue making you immediately go back for more (or maybe that's only me).
The graham cracker crust harkens back to pre-school with it's sweet smell that makes one long for mandatory nap time.


Key Lime Tart
recipe barely adapted from America's Test Kitchen

I wouldn't dare suggest that you only make this pie with actual key limes, as most of you probably don't have access to them.  I made this filling with regular (Persian) limes and their zest.  I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.

Normally, the filling for this pie is not cooked and it sets up in the refrigerator.  I'm sure those of you that have ordered (or even made) key lime pie have found yourselves a bit disappointed on occasion.  Although the filling is set enough to slice, it can be a bit too loose.  After reading dozens of recipes, I found a solution: 
a short stint in the oven to set the filling resulted in a creamy, custard-like filling that set beautifully and sliced perfectly clean. 

-This recipe will make a 9" pie or 4 tarts (4 1/2" size)


For the filling:
4 large egg yolks
1 heaping tbsp. grated lime zest
1/2 cup fresh lime juice (about 5 - 6 limes)
1 can sweetened condensed milk (14 oz)
tiny pinch salt

Whisk egg yolks and lime zest together in a medium bowl.

After 1 1/2 - 2 minutes, your mixture should look like this.  Bright yellow - green from the lime zest.  No need for green food coloring!

Whisk in condensed milk until mixture is smooth, then whisk in lime juice.  Cover and set aside.

Now make the crust...


For the Crust
8 graham crackers, broken into pieces
5 tbsp. unsalted butter, melted and cooled
3 tbsp. sugar
pinch salt

Preheat oven to 325.   Put graham crackers in food processor and run for about 45 seconds until you have fine crumbs.   Pour melted butter over crumbs, add sugar & salt and pulse (5 -7 times should do) until you have what resembles wet sand.

Pour crumbs into pie plate, (or if using tart molds: 1/4 - 1/3 cup in each) pressing crumbs into an even layer on bottom and sides. 
Using the bottom of measuring cup makes this task much easier!
Bake crust for 13 - 16 minutes (tarts: approx. 12 minutes); remove from oven and set on wire rack. 
Do not turn off oven.

Pour filling into warm pie crust and bake 15 - 18 minutes (tarts: 10 - 12 minutes).  Remove from oven and let them cool for about an hour before refrigerating. 
Once cooled, place in refrigerator for 2 - 3 hours until chilled and set.

Top with whipped cream.

Chirmol

As many of you are fully aware, I have an exploding tomato population.  I went a bit "Little House on the Prairie" thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently.  Well, now...  I am reaping what I have sown.   PUN. FULLY. INTENDED.

It's mass chaos back there.  I think the tomatoes get together in some sort of secret society at night while I'm sleeping, plotting to overthrow me.  One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies).  OK, clearly I've gone off on a tangent...

Last week I made a joke about "101 things to do with tomatoes", listing all of the recipes that were likely to show up here because they are bountiful and I can barely keep up.  And while it is inevitable that more tomato recipes will appear, I would have to say in all honesty that the best thing to do with a tomato is eat it right from the plant, still warm from the sun.  Nothing beats it.

A friend of mine suggested I share a salsa recipe.  He said he's always looking for new ones to try and then another friend of mine said she needed one too, so here we are. 

There are no shortage of salsa recipes out there, that is for sure, but maybe you've never had one like this before. 

If you've ever spent time in Guatemala, Nicaragua, Honduras or El Salvador, chances are you've had chirmol.  If you have friends or family from that area or if you've ever eaten at a restaurant representing one of those countries, it is almost a certainty.
It is the go-to condiment served with grilled meat and makes an appearance at every barbecue. 

The sharpness of the lime, the bite of the onions, the acidity in the tomatoes all work together perfectly to cut through the richness of the grilled meat.  I'm salivating just thinking about it...
It is a delicious combination.  Don't just take my word for it, get in the kitchen!

Chirmol is basically a pico de gallo or salsa.  It is scrumptious mixed in with rice and/or beans or scooped up with a tortilla chip. I even throw some in with my eggs in the morning.  If you like salsa, you'll love this.

Salsas are one of the quickest and easiest things to throw together.  In less than 10 minutes, it's done.  Start to finish.  It does not require incredible knife skills, so whether you have been cooking forever or are just beginning, everyone can manage this.  


Chirmol
8 plum tomatoes
1 small onion, finely diced
1 lime, juiced
1/4 cup cilantro, roughly chopped
1 tbsp olive oil
1/2 - 1 jalapeno pepper (optional)
salt & pepper

Coat tomatoes with about a teaspoon of oil, just enough to slick their skin. Grill until skin is lightly charred, set aside in a bowl to cool slightly before peeling.  Sometimes mine burst open before they get charred enough.  If this happens, don't sweat it!  You can either let them hang out for another minute or just pull them off the grill.

If the tomatoes are the only thing you need grilled & you don't want to go through the trouble, you can do them in a pan on the stove or in the oven. 
If you don't feel like cooking them at all, that's fine too. 
We're not trying to split the atom, it's just a tomato...

Once the tomatoes have cooled enough to handle, slip the skins off and chop them up.  If you like a smooth salsa, puree them in the blender.

Let the diced onions hang out in the lime juice for about 10 minutes, this helps to mellow them out.  Then add the rest of your ingredients and mix to combine.  Season with salt & pepper.

This is the basic, traditional recipe for chirmol.  If you are in the mood for a more gussied up version, feel free to experiment and add in roasted or fresh corn, diced bell pepper, diced mango, peach or pineapple.
You can also switch up the chilies; add chipotles in adobo to make it even smokier or if you REALLY like heat, add in a habanero, or Scotch bonnet.