Key Lime Pie and Tilapia

I decided to try the Bittman recipe I posted about earlier in the week. It turned out great. I used tilapia instead of monkfish (much more economical). In the future, I think I would use about half the olive oil recommended but the flavors were great and it was very easy. I also decided to try making a key lime pie (Martha Stewart) which again, was super easy and everyone who tried it seemed to be a fan.





Key Lime Pie- Ingredients

Makes 1 pie.

• 1 1/2 cups graham-cracker crumbs (I used a pre made crust in the essence of time)
  
• 6 tablespoons unsalted butter, melted and cooled
• 5 tablespoons sugar
• 1 can (14 ounces) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup freshly squeezed key-lime juice (I used half fresh, half pre squeezed)
  
• 1 tablespoon grated key-lime zest, plus more for garnish
• 1 1/2 cups heavy cream, chilled

Directions

1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.
3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.