Pi Day: π ≈ 3.1415 = 3/14/15 = March 14, 2015. Of course this means every baker uses pi day as a reason to bake a pie and I am no exception. Today I chose a key lime pie (pretty close to perfect) with a graham cracker crust (which could use some perfecting).
Ok, so the crust needs a little tweaking. I think there could be a little extra butter to help hold it together. I also think the standard pie plate I used was too large/sides were too high for the amount of filling so you can adjust the recipe accordingly. I suggest using a smaller pan or not pressing the crust all the way up the side of the pie plate.
With that said, I would like to get a little nerdy up in here considering it is Pi Day. I always wondered how key lime pie filling gets that gelatin-like texture/consistency with it simply consisting of egg yolks, lime juice and sweetened condensed milk. Turns out the acidity in the lime juice causes the protein in both the egg yolks and sweetened condensed milk to coil up and bond together. It is vital to use sweetened condensed milk (as opposed to regular milk) because it has a lower moisture content and is thick enough to stiffen into sliceable filling. #themoreyouknow
So here’s to learning more on Pi Day 2015. Try out the recipe and enjoy some key lime pie!
Recipe from Baking Illustrated.