Saturday, September 10, 2011
Key Lime Pie
I'm preemptively posting this because ours is still in the freezer but the mix tasted good and the whipped cream turned out perfect so I'm just assuming it's going to be perfect. (CROSS FINGERS!)
You're going to need:
1 cup of graham cracker crumbs
3 tablespoons white sugar
5 tablespoons of melted butter
(The above if is you want to make your own crust - I cheated.. nuff said)
1/2 Key Lime juice. (NOT regular limes, little key limes)
1 (14oz) can of sweetened condensed milk
1 pinch of salt
1 pinch cream of tartar
1 cup heavy whipping cream
1 regular lime sliced for garnishing.
Preheat the oven to 325 F (165 C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bank for 5 minutes. Let cool.
Separate 2 of the eggs, placing the 2 egg whites into a mixing bowl and the yolks in another mixing bowl.
To the yolks, add 1 whole egg, the lime juice and sweetened condensed milk. Whisk until smooth. In the other bowl with clean blades or whisk beat the egg whites with salt and cream of tartar until stiff but not dry. Fold the whites into the filling mixture. Pour filling into the pie crust.
Bake in the pre-heated oven for 10 to 15 minutes (Just watch it get a little yellow). Let cool at room temperature and then pop it in the freezer for 4 hours (to overnight) but in our case we set the alarm to go off at exactly 4 hours so we could smother it in whipped cream and eat it.
Oh yeah, the whipped cream. Put the cup of heavy whipping cream into a bowl and just beat the crap out of it until it forms little peaks. This recipe calls for 1 cup but we're fond of whipped cream so I just used the whole container (got a small one, not a large one).
BEWARE OF GREEN KEY LIME PIE! Key Lime pie should never, ever, ever, ever be green. It should always be a yellowy color. If it's green it means they did NOT use Key Limes or they added a crap load of food coloring. And now you know. :D