STRAWBERYY & BASIL KEY LIME PIE

Chances of setting off a fire alarm is low. 

Ingredients

Yield: One 9-inch pie

For the crust
1 ¾ packed cups graham cracker crumbs

1 tablespoon packed light brown sugar

½ cup unsalted butter, melted

For the filling
2 cups fresh basil leaves

2 tablespoons extra-virgin olive oil

1 cup fresh lime juice, preferably from Key limes

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

For the topping
1 pound strawberries, hulled and quartered or thinly sliced lengthwise

Directions

Step One
Prepare the crust: Heat the oven to 350°. In a medium bowl, stir together the graham cracker crumbs, brown sugar and melted butter until there are no dry crumbs visible.

Step Two
Transfer the crumbs to a 9-inch deep-dish pie pan and tamp down so that the crumbs form a solid layer across the bottom and up the sides of the pan. Bake until set and lightly browned, 8 to 10 minutes. Cool completely.

Step Three
Meanwhile, prepare the filling: In a blender, combine the basil, olive oil and 2 tablespoons lime juice. Using a silicone spatula, press the basil toward the bottom to compress the leaves, then pulse to blend the mixture. Add 2 more tablespoons lime juice, scrape down the sides of the blender and press the mixture back down. Blend on high speed until emulsified.

Step Four
In a large bowl, whisk the basil purée and sweetened condensed milk until evenly light green. Add the egg yolks and whisk until well combined. While whisking, slowly pour in the remaining ¾ cup lime juice, then continue to whisk until blended. The mixture will begin to thicken as the acids in the juice react with the proteins in the condensed milk. Allow the mixture to stand for 5 minutes to thicken even more.

Step Five
Set the crust on a baking sheet and pour in the filling. Smooth the top. Bake until tiny bubbles emerge on the surface, about 15 minutes.

Step Six
Cool the pie to room temperature, then refrigerate, uncovered, until set and thoroughly chilled, at least 6 hours. You can refrigerate the pie in a cake box for up to 7 days or freeze for up to 2 months. (Remove the pie from the freezer and allow it to stand at room temperature for 15 to 20 minutes before slicing.)

Step Seven
When ready to serve, top slices of pie with the strawberries.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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