So happy it’s the weekend!! What a stressful and emotional week this week has been, between the tragedy in Boston and the explosion in West, we are ready for some R & R. Tonight we’re having dinner with some very good friends and it’s my pleasure to bring dessert. With spring in the air here in Texas, the weather is starting to get a little warmer, so I wanted to make something rich and creamy and decadent, but not too heavy. This Key Lime Pie should just about do it. It has a buttery graham cracker crust, topped with a key lime smooth as silk filling, crowned with swirls of real whipped cream and garnished with key lime slices. It was my first time to make Key Lime Pie, but definitely won’t be my last. The pie was a big hit at dinner with our friends and we all loved it! I have a lot of leftover key limes, so I’m going to be making another one tomorrow to freeze. Aren’t those keys limes adorable?
Key Lime Pie
Yield: 8 servingsLime Filling: 4 teaspoons grated lime zest 4 egg yolks 1 (14 ounce) can sweetened condensed milk 1/2 cup fresh lime juice (I used key limes) Graham Cracker Crust: 1 cup graham cracker crumbs or about 9 graham crackers crushed into crumbs. 2 tablespoons sugar 5 tablespoons unsalted butter, melted and still warm Whipped Cream Topping: 1 1/2 cups heavy cream, chilled (very cold) 1/2 cup powdered sugar 1. Preheat oven to 325°F. 2. Make the filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust. 3. Make the crust: In a medium bowl, stir together the graham cracker crumbs and the sugar. Drizzle the melted butter into the graham cracker/sugar mixture, stirring until well combined. Once the butter is incorporated, the texture should be like wet sand. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the bottom and up the sides of the the pie plate forming a pie crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes. Transfer to a wire rack to cool to room temperature. 4. Once the crust has cooled, pour the prepared lime filling into the crust. Bake until the center is set, yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to the wire rack to cool to room temperature. Once cooled, refrigerate until well chilled, at least 3 hours. (At this point, the pie can be covered directly with plastic wrap sprayed with non-stick cooking spray and refrigerated for up to 1 day.) 5. Make the whipped cream: Place electric mixer beaters or whisk, mixing bowl, and heavy cream into the freezer for 10 minutes before making the cream. Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream, until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.
Recipe from Brown-Eyed Baker