Friday, April 5, 2013
Is everyone ready for Summer? I know I am. And then in Summer I will be all too ready for Fall, and then Winter, and then Summer again... Its a vicious cycle. But honestly, this 50-degree-weather-with-rain Spring we have been having is not the business. Yeah yeah yeah, "April Showers, May Flowers"... I get it.
But it doesn't mean that I don't long for the days of ice cream, BBQ's, pool time, and the warm sun.
It also doesn't help that this pie really put me in the mood either. It's tart, sweet, creamy, and so cool. (I would have put sun glasses on it, but I thought that would detract you guys from just how yummy it is!)
This was actually our Easter dessert and it didn't get to see Tuesday morning... Ces't la vie!
Lets get started shall we?
Hey, that rhymed... I should be a rapper! A key lime pie rapper... "I love key lime pie, it hits me in the... eye?" OK. Never mind.
Recipe adapted from Lick My Spoon
For the Crust:
1 1/2 cups graham cracker crumbs (about 10-15 crackers)
1/4 cup sugar
6 Tablespoons unsalted butter, melted
For the Filling:
6 large egg yolks, at room temp
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
1 1/2 Tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (this is about 5 limes)
For the Topping:
2 cups cold heavy cream
1/2 cup powdered sugar
1 1/2 teaspoons vanilla
Thinly sliced lime wedges for garnish
Preheat oven to 350 degrees.
For the crust, in a medium bowl combine the crumbs, butter, and granulated sugar. Mix until the crumbs are saturated and press evenly into a 9-inch pie pan. Using a cup to flatten assists in the evenness. Bake for 10 minutes and cool completely.
For the filling, in a medium heat proof bowl, whisk together the egg yolks, sugar, and lime juice until combined. Set the bowl over a pan of simmering water (to create a double broiler) and cook, whisking constantly, until the mixture is frothy and thickened, about 5 minutes.
Remove the bowl from the simmering water and whisk in the condensed milk and lime zest until fully combined. Pour into the cooled pie shell and place in the freezer, 4 hours or up to overnight.
An hour before serving, remove your pie from the freezer and make the whipped topping.
Whisk the heavy cream on medium speed until soft peaks form. Add in the powdered sugar and vanilla and continue to beat until stiff peaks. Pipe or spoon over the pie, decorate with lime wedges, and place back into the freezer.
Remove the pie 10-15 minutes before serving. Using a foil pan will help the frozen pie lift right out. Slice and serve.
Enjoy this cool, tangy, and delectable pie!
