Running Forward

Key Lime Pie

on November 4, 2011

 

 

Happy Birthday, Mom! Last Sunday my wonderful mom turned 54! Don’t worry, I won’t get in trouble for posting her age because she is suspicious of the internet, which means she doesn’t really use it. Key lime pie has always been her favorite dessert. Personally, I don’t understand key lime pie. It’s okay, but it never satisfied me as much as a piece of chocolate or juicy fruit. But I took on the challenge of making a key lime pie, crust and all, for my mom’s big day.

Key Lime Pie

12 squares graham crackers

3 tbsp butter

1/4 cup brown sugar

pinch of salt

can of sweetened condensed milk

1/2 cup key lime juice

4 egg yolks

zest of 1 lime

1 cup heavy cream

2 tbsp confectioners’ sugar

Preheat the oven to 350. First, make the crust by crushing the graham crackers until they are a fine powder. You can use a food processor to speed up the process. Then, mix in the melted butter, brown sugar, and salt until a sort of dough forms. Press the dough into a pie dish and bake for about 8 minutes and let it cool completely.

     Change the oven temperature to 375. Start the filling by whisking the egg yolks and lime zest for about 2 minutes. Add the condensed milk and mix until everything is well blended. Gradually add the lime juice and let the mixture sit for 5 minutes to thicken. Pour the filling into the crust and bake for about 15 minutes, then let it sit out to cool.

     Refrigerate the pie for a few hours before serving. As a garnish, whip together the heavy cream and confectioners’ sugar. You can either spread it on top of the pie or serve it on the side. We decided to spread it on top. Here’s a picture I took while my dad was still in the process of adding the whipped cream.

Not the prettiest photo, but this was probably one of the best pies I’ve ever made! My family couldn’t get enough of it. Even my brother couldn’t control himself.

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