Monday, March 21, 2011
Key Lime Pie
After several people mentioning key lime pie on my Facebook page, I got the hankering for something tangy and sweet. I could have gone out and bought one, but it's so easy to make your own! With just a handful of ingredients and a very short amount of time, I had my very own key lime pie to enjoy.
If it really came down to it, I suppose you could use ordinary limes. The flavor, however, will not be the same.
As a side note, this is not the same as evaporated milk. Sweetened condensed milk comes in short, squat cans that are very, very heavy. It's sweet and sticky (it's about half sugar) and very thick.
Evaporated milk comes in a taller can, and it's fairly light in comparison. A percentage of the water is evaporated from the milk. It's a shelf-stable milk and is not sweetened at all.
The two can not be used as substitutions for each other.
Now that we've got that out of the way--pour your sweetened condensed milk into the bowl.
I poured a half pint of heavy cream into a large mixing bowl.
I added the zest and juice from one key lime.
A tablespoon of sugar went in, too. You just can't see it because it sank to the bottom. But trust me, you'll know if you've forgotten it!
Get a taste of the tropics without leaving your home! It's not as good as a trip to Florida, but if you shut your eyes and imagine real hard, maybe you can trick yourself for at least as long as it takes to finish your slice of pie ;)
Recipe: Key Lime Pie
juice from 1 lb. key limes (plus zest from 2 limes); about 2/3 c.
1 14-oz. can sweetened condensed milk
3 egg yolks
premade graham cracker pie crust
Whipped cream topping:
1/2 pint heavy whipping cream
juice and zest from 1 key lime
1 tbsp. white sugar
1/2 tsp. vanilla
For the pie: Preheat oven to 350F.
Combine sweetened condensed milk with egg yolks. Stir to combine. Add lime juice and zest; stir well. Pour into premade pie crust. Bake for 15 minutes. Remove from oven and let cool at room temperature for 10 minutes. Move pie to refrigerator.
For topping: Once pie has cooled completely (at least 1 hour), prepare whipped cream topping.
Beat heavy cream until slightly thickened. Add lime juice and zest, white sugar, and vanilla. Beat until heavy peaks form.
Top cooled pie with whipped cream and key lime slices. Enjoy!