Recipe: Key Lime Pie

julad asked for this, and I figured that if I was going to type it up, I might as well share it with everyone.

It's from "The Best Recipe," by the editors of Cook's Illustrated magazine.

And I need to make a plug for the book here. If you're an enthusiastic cook, but you learned how to cook in a sort of haphazard way, you'll find all sorts of marvelous stuff here. For instance: The best utensil for mixing crumbs and butter together to make a graham cracker crust is a fork. The best way to boil eggs is to put them in a saucepan, add enough water to cover them by an inch, heat them on high just until the second they start boiling, remove them from heat, cover them, and let them sit for twelve minutes; this avoids underdone eggs, the green-yolk problem, and the finicky effort to adjust boiling time based on altitude, hard water, etc.

One of the Amazon.com reviewers complained about the book because the typical ingredient list goes something like: Broccoli. Salt. "Where are the spices?" he asked. "Where are the sauce ideas?" But he was missing the point. The point is, there are ten thousand magazines and books out there to tell you that broccoli is good with lemon and parmesan, and good with olive oil and sauteed garlic, and good with hollandaise sauce if you've got that kind of patience, and so on -- but only this one will tell you that the tastiest way to cook broccoli is to boil it in heavily salted water for exactly three minutes.

Right. Sorry. I forget myself sometimes. ( onward to the recipe )