A classic key-lime pie (okay, made with normal limes) with some fun whipped cream decorations! It was sweet, fruity, and brought summer back to my taste buds.
The homemade graham cracker crust brought a delicious balance of flavors and who doesn’t love graham cracker crust?
The original recipe was a little too sweet for my taste so I cut down some the added sugar with a much improved result!
Time to bring on the fall posts! I think a pumpkin cheesecake shall be in order.
Key Lime Pie
Adapted from foodnetwork
For the crust
1 1/2 cups of graham cracker crumbs (bought pre-crumbed or crush your own)
6 tablespoons melted butter
Preheat your oven to 350 degrees. Lightly combine your crumbs and melted butter until the butter has lightly moistened the crumbs. Then, dump your crumbs into a pie pan and press them into the pan and up the sides. Bake for 10 minutes and then let cool completely. Wasn’t that easy? I’d recommend placing the pie pan on top of a baking sheet to allow for easy transfer and minimal destruction of the edges of the crust during moving.
For the pie
1 14 ounce can sweetened condensed milk
6 egg yolks at room temperature
2 tablespoons grated lime zest
2/3 cups lime juice (5-6 limes)
Preheat your oven to 325 degrees. Combine your condensed milk and eggs until well incorporated and slightly fluffy. Add in the lime zest and juice until well mixed. Pour this mixture into your cooled pie crust and bake for 10-15 minutes. Let cool overnight or for at least a few hours.
For the whipped cream
1 cup heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla
Incorporate all ingredients into a bowl and using an electric mixer, or by hand for an arm workout, beat until stiff peaks form. Then, simply spread over the top of your cooled pie or pipe into fun patterns.