(The recipe is taken from the book Tea For You, by the beautiful Tracy Stern.)
Key Lime Pie
If you can't find Key limes, don't worry. This recipe is all about the flavors of green tea and tart lime.
2 tablespoons finely grated lime zest
5 large egg yolks
1 1/4 cups sweetened condensed milk
1/3 cup brewed green tea
1/2 cup strained fresh lime juice
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons sugar
5 tablespoons unsalted butter, melted
3/4 cup heavy cream
Whisk the zest and yolks in a medium bowl until the yolks are tinted light green, about 2 minutes. Beat in the condensed milk, green tea, and then the lime juice. Set the mixture aside at room temperature to let it thicken.
Adjust an oven rack to the center position and heat the oven to 325 degrees.
Mix the crumbs and sugar in a medium bowl. Add the butter and stir with a fork until well blended. Transfer the mixture to a 9-inch pie pan and press the crumbs over the bottom and up the sides of the pan to form an even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer the pan to a wire rack and cool to room temperature, about 20 minutes.
Pour the lime filling into the crust and bake until the center is set, yet wiggly when jiggled, 15 to 17 minutes. Cool to room temperature on a wire rack and then refrigerate until well chilled, at least 3 hours.
Up to 2 hours before serving, whip the cream until medium peaks form. Spread the whipped cream evenly over the pie with a rubber spatula. Return to the refrigerator.
To serve, slice the pie and transfer to serving plates. Makes 1 9-inch pie; serves 8.
Tea expert Sally Mimura Sarin pours a cuppa.