only during the lazy days of summer
would i feel it necessary to document the making of a key lime pie
with no less than 74 images.
so i apologize in advance but i just couldn't help myself.
we're in a farmers market co-op & each month eagerly await the surprise
of what the "one who's turn it is to go" will bring home.
this month we ended up with a plethora of limes.
other than making margaritas for the neighborhood
i thought a couple of key lime pies would be the way to go.
madison & caroline are always up for a day in the kitchen
so off we went for all the rest of our ingredients.
my girlfriend kasey recommended a couple tsp of lemon curd
be added to our whipping cream
& that indeed was a fantastic tip!
& yes. 4 sticks of butter are involved when making
not one , but two graham cracker crusts.
she may be starting the sixth grade
she still stands on tip toes.
competition on who made the best crust.
their idea. not mine.
didn't realize that our mini spatula might have lost a tiny little edge
in the food processor.
oh well. crusts were already baking by that point.
a little extra fiber, right?
homemade key lime pies for dessert!
Key lime pie
- 3/4 pound graham crackers
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice
- 1 lime , grated zest
- 1 cup heavy or whipping cream , chilled
- 2 Tbsp. confectioners’ sugar
- 1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.