Wednesday, June 13, 2012

Key lime pie

  • So, I don't know about where you are but it is just plain hot here, and humid! I think it's especially hard coming back from the cool weather in Alaska to this heat! Now that we are in full on summer mode, key lime pie just seems so right. It feels just like summer, but I had never actually made one. After a somewhat lengthy search on Pinterest, I've combined two of the best recipes I saw (from Martha Stewart and Paula Deen) and made my own! 
  • It's so easy, you'll be able to whip it up in no time, for an anytime summer treat or just in time for Father's day! 

  • graham cracker crust (you can buy a pre-made one but I think you'll be surprised how easy/ fast they are to make) 
  • 1 1/2 cups graham-cracker crumbs
  • 6 tablespoons butter, melted and cooled
  • 6 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • pinch of sea salt

  • 1 can (14 ounces) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup freshly squeezed key-lime juice
  • 1 tablespoon grated Key lime zest, plus more for garnish
  • 1 tablespoon heavy cream

  • 1 1/2 cups heavy cream, chilled
  • 2 tablespoons powdered sugar

1. Preheat oven to 375 degrees
2. Combine graham cracker crust ingredients and mix until you have a mixture resembling wet sand. 
3. Press into a 9-inch pie plate, and bake until lightly browned, about 10 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
4. Squeeze and squeeze all those little limes- should be between 10-15 key limes to get 1/2 cup of juice

5. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, 
Key lime juice, zest and cream. Pour filling into the cooled crust.

5. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack, then refrigerate for 20 minutes
6. Shortly before serving, combine cream and powdered sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon or pipe over cooled pie
ps- pardon the pot mark where I stuck my finger before it was completely cooled. . . 

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