Monday, 2 April 2012

Key Lime Pie

Happy Monday, guys. Last night Rob and I hosted a somewhat last-minute thrown together dinner with our friends Tara and Kyle and I decided to go all out and make dessert as well (as if you'd expect anything less from me). Our meal consisted of vegetarian chilli, caesar salad and last but not least, key lime pie. :)

I chose this dessert because:

  • a) it's limeyness coincided well with our tex-mex ish meal.
  • b) i had never made it before and always wanted to.
  • c) it is yet again, another ridiculously easy dessert to make. 
It went over well, and in fact I just had another piece for breakfast. I highly recommend!

1 cup graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted

3 egg yolks
1 1/2 cans condensed brand milk 
1/2 cup freshly squeezed lime juice
Zest from about 3-4 limes (and more for garnish if you prefer)

1 cup whipping cream 
2 tbsp powdered sugar
splash of vanilla 

1. Preheat oven to 350*F and lightly grease a 9" pie plate.
2. Mix together graham crumbs, sugar and melted butter in the pie plate. Press into the plate firmly and bake for 10 minutes.
3. Using a whisk, beat the egg yolks in a medium sized bowl. Add in the condensed milk, lime juice, and most of the zest. Continue to whisk until well combined and creamy. 
4. Pour filling into the prepared crust. Bake for 15-20 minutes. After removing from the oven and allowing to cool for a bit, refrigerate the pie for a minimum of 2 hours. 
5. While the pie is in the fridge, combine whipping cream, powdered sugar and vanilla in a medium sized bowl and beat with an electric mixer until stiff peaks form. 
6. Before your pie is served, either dollop some whipped cream on top of each piece or if you want to be fancy, pipe some designs on the pie. Sprinkle on extra zest. 


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