Wednesday, April 2, 2014

Key Lime Pie

I first tasted Key Lime Pie in my twenties while on a business trip to Cape Canaveral, Florida.  Though I was a much pickier eater at the time, I immediately liked it.  Similar to a lemon pie, but less sharp and creamier, what’s not to like?

This recipe is very simple-it’s probably one of the quickest desserts I make.  Instead of making a graham cracker crust, I buy one.  I also use bottled key lime juice so the pie can be eaten year-round.

the ingredients

Stir together with a whisk

Ready for the oven

Decorating the pie...

Key Lime Pie

  1/2 C.  key lime juice
  1/2 C.  heavy whipping cream
  14 oz.  sweetened condensed milk
  1-2 tsp.  lime zest, divided
  5  egg yolks
  sweetened whipped cream (1 C. whipping cream whipped with 1/4 C. sugar)
  graham cracker pie shell

Preheat oven to 325˚F.  Whisk sweetened condensed milk with the egg yolks.  Stir in whipping cream and lime juice.  Add 1-1/2 teaspoons lime zest.  Pour into prepared graham cracker crust and bake for 15 to 20 minutes.  Top with sweetened whipped cream and a little lime zest.

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