CHEF JEFF — ONE BYTE AT A TIME: Key Lime Pie

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Chef Jeff

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Here is the late Nora Ephron’s take on a dessert she famously used in her best-selling novel “Heartburn,” a fictional portrayal of her ill-fated marriage to Watergate journalist Carl Bernstein that became a film starring Meryl Streep and Jack Nicholson.

Key Lime Pie

Prebaked, cooled 9-inch graham cracker crust

6 large egg yolks

1 cup freshly squeezed key lime juice

2 14-ounce cans sweetened condensed milk

1 tablespoon grated key lime zest

Whipped cream

In a medium heatproof bowl, whisk egg yolks, key lime juice. Set bowl over simmering water and cook, whisking constantly until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat; whisk in sweetened condensed milk, grated key lime zest until well-combined. Pour into pie shell; smooth top. Freeze until firm, about 3 hours. Remove pie from freezer 10 minutes before serving. Top with whipped cream. Or prepare a meringue and spread it evenly over pie. Brown the top of the meringue with a small kitchen torch or carefully under the broiler.

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