28 January 2011

Key Lime Pie--- entirely homemade

I am not sure I need an excuse to bake.  But I make them anyway!!  All.the.time. 

~Oh!!  The hub would love to have fresh blueberry muffins for breakfast for the week.  Done and done!!~

~While I'm at it, I might as well make a streussel.  Because, you know... whatever.~

~Did someone say cupcakes?~

I have been making this particular Key Lime Pie recipe for years now, and it never disappoints.  And this time, I really DO have the perfect excuse.

[Husband]:  Will you cook a Key Lime Pie for my mom's birthday dinner? (My amazing in-laws will be over on Saturday for a feast).

Yes, Brenny.  I shall make the sweet treat you've requested on your mom's behalf.  And it shall be gloooooorious!!!

Thought I would share the process with ya'll, and torture you with unfair pictures.

The Recipe: Key Lime Pie


The Pie Crust
It's easy peezy, trust me.  And it makes a HUGE difference.

1 1/2 c. graham cracker crumbs-- you could crush them in a food processor or by hand.  OR you could buy them pre-crumbled... just sayin'

6 tbsp. butter-- melted

3 tbsp. granulated sugar

Pinch of salt

Pinch of cinnamon

The Filling

1 tsp. lime zest-- zest the limes before you cut and juice them... it is WAY easier that way.

1/2 c. fresh lime juice-- preferably with key limes (or so "they" say).  I use regular limes and they have never failed me.

1 8oz. can of sweetened-condensed milk

5 egg yolks

The Whipped Cream Topping

1 c. of heavy whipping cream

1/2 c. granulated sugar

1 tsp. of vanilla extract

Pinch of salt-- because salt is gooooood.

The Process:

1- Preheat your oven to 325

2- Combine all the components for the crust in a large bowl and stir with a fork until thoroughly combined.  It should resemble wet sand.

3- Press into a pie dish.  You want to be careful the crust doesn't have any cracks in it.  The best way to ensure it stays in tact is to press it with a glass measuring cup

Like so...

4- Once preheated, throw this bad-boy (the pie crust) into the oven for 15 minutes.  Then remove and let it cool to room temp.

5- While the crust is baking, assemble your filling.  Combine your egg yolks and lime zest and whisk until smooth.

6- Add the sweetened-condensed milk and lime juice to the eggs and zest, and beat until it thickens slightly.  Once the pie crust has cooled to room temp, pour in the filling and put the pie back into the oven for another 15 minutes.  The pie is done when the filling has set but still jiggles in the center.  Let cool to room temp. again and then pop it in the fridge to cool for at least 3 hours

7-  The whipped cream is pretty easy as well... 1 cup of heavy cream and 1 cup of sugar into a large bowl with the vanilla extract, cinnamon and salt.  Use an electric mixer to whip the cream... real good  ;)  You'll see soft peaks form... and you'll see it look like... well, whipped cream.  Go figure, right?  Put this is the fridge too, until you're ready to serve/devour it. 

Last but not least, in the least....

8- Make sure you taste the whipped cream with the finger test.  This is very important, for the simple fact that you deserve it!

Hope you try it, and I hope you enjoy it!!!  :)

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Kindly- Meghan

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