Binging with Babish: Perfect Key Lime Pie from Dexter

- My secret ingredient, sodium pentothal, goes into a coma in half a minute. The pancuronium stops his breathing and then his peace. - You finally brought me the

perfect

cake. - Hello, what's up guys? Welcome back to "Binging with Babish," where this week we're trying out the

perfect

"Dexter" key

lime

pie. The cake for which we are going to need a cocktail of euthanasia chemicals and some

lime

s, both quite difficult to obtain, just as real champagne has to originate in Champagne France, real limes must be grown in the Florida Keys . Most limes you find in the supermarket will be imported and apparently they are much more bitter than the real thing, but I don't know, it tastes like lime to me.

Just make sure if you're using conventional limes to add a little lime oil, and if you're using limes buy a large quantity, because to make a single key lime pie, we need to produce two-thirds of a cup of lime. lime juice, which could take between 15 and 30 limes. Once you have all your juice, squeeze. Go ahead and set that aside because the first thing is to make us a graham cracker crust. If you want to make your own graham crackers from scratch, check out the link in the top right corner right now. But honestly, I don't think you'll notice the difference.

Both homemade and store-bought graham crackers are quite soft; Either way, we put them in our, OMG, I didn't know food processors could do that. Make sure your food processor is off before securing the lid, and we are processing about a package and a half of graham crackers into a fine graham cracker powder. Then, once ready and sprinkled, we will measure about 200 grams, to which we will add about 40 grams of powdered sugar, or you can use normal sugar, just make sure you measure the same amount. And a large pinch of kosher salt before whisking lightly until well combined, making sure to crush the powdered sugar pieces, then we added 100 grams of melted unsalted butter to the party, mixing this gently with a spatula. combine until graham cracker crumbs are evenly saturated and hold their shape when pressed together but still crumble like wet sand.

This means they are ready to pour into an unprepared cake pan. where we'll gently press them into all the corners, press them towards the sides of the plate, using our fingers and maybe a flat bottomed mold to make sure everything is smooth, even and compacted. This guy then heads into a 325 degree Fahrenheit oven for 15 minutes before being taken out to cool completely on a rack. Just enough time to make our lime curd with this technique, courtesy of King Arthur Flour, three egg yolks go into the bowl of the mixer, separated from the whites. The zest of a large lime or three limes, this is optional, but it will amplify the flavor of the lime without adding any additional bitterness, then we put in wire whisks and beat the egg yolks until you have to plug in the machine, stupid.

Beat the yolks for about three minutes at high speed. During this time, they will increase slightly in volume and become nice, thick, and ribbony like a hollandaise sauce. Next, a 14-ounce can of sweetened condensed milk. This is where both the sweetness and milk of this recipe will come from. We beat it together with the egg yolks, this time with the pedal at medium-high speed, for about five minutes until it is light, pale and slightly thick. Now, last but not least, there's two-thirds cup of lime juice, which we'll add while the mixer is on low speed and blend until combined.

The acid from the limes should thicken the mixture slightly. Give it a couple of folds to make sure everyone knows each other. Cover with plastic wrap and let rest at room temperature for 30 minutes. 30 minutes later and it looks exactly the same, but during this time it should have gotten a little thicker and our graham cracker crust should have cooled completely. Then we're going to pour the filling into the prepared crust, don't worry if it looks a little low, it will expand a little in the oven. Move it around a little to make sure it's evenly distributed and pop it back into a 325 degree Fahrenheit oven for about 25 minutes until set around the edges and registers 145 degrees in the center.

Don't worry too much about the temperature hole, you can cover it once this guy has cooled completely, at room temperature for about two hours. Then, to really understand the concept of chilling, we wrap it in plastic wrap and put it in the refrigerator for at least four hours, ideally overnight. The "Dexter" cake was adorned with a decorative whipped cream frosting. So let's mix together a pint of heavy cream, two tablespoons of sugar and a pinch of vanilla extract and whip until stiff peaks, pour it into a piping bag with a fluted tip and start trying, unsuccessfully, to recreate it. the pattern seen in the program.

I'm very bad at decorating things, I like to think that's part of my charm. Then, annoyingly, we're also garnishing with lime slices, which I hate because you can't really eat it, and then, the savior of bad garnishes everywhere, a generous zest of lime zest, which will instantly improve your bad piping quality. . All you have to do now is cut yourself a generous slice of the perfect key lime pie. Oh, that doesn't look too perfect, does it? Nothing that a little food styling won't fix. Smooth the edges, cut off the crumbs, polish the cut side and look at it, that's the perfect key lime pie.

All this needs now is a whisper of sodium pentothal and pancuronium. Again, I'm terrible at cakes, but I'm guessing no more than five or ten thousand. And let's dig in, and I must say, this is the perfect key lime pie. Once you get rid of the stupid lime wedge, it's sweet, tart, crunchy and smooth, and a definite member of fair play, um fair play. um, I'm going to take a nap real quick. (upbeat music)