Last year I did so much baking over the holidays that I swore I'd never bake another pie or batch of cookies ever again. Well, the holidays are approaching and I'm about to eat my words.
Every Thanksgiving I bake 2 pies, one apple and one key lime. Here's my recipe for a quick and delicious key lime pie.
For the shell, mix 1 and 1/4 cups crushed graham crackers with 5 tbls melted butter and 3 tbls sugar. Press along the bottom & sides of a 9" pie plate and bake at 325 until crisp and fragrant. About 15 minutes. But since I go the easy-peasy route, I use a pre-made pie crust.
For the filling,whisk together:
4 egg yolks
1 and 1/4 cups condensed evaporated milk (one 14-oz can)
2 tsp finely grated lime zest
1/2 cup lime juice squeezed from about 5-6 standard (Persian) limes.Or about 25 key limes, but who has time for all that squeezing?
Pour filling into shell and bake at 325 until set,about 15 min. Cool on a rack. Cover & chill about 3 hours.
For the topping:
1 cup heavy whipping cream
3 tbls sugar
1 tsp vanilla
I find that adding the sugar & vanilla after I've been whipping the cream for a bit eliminates it from getting curdy and chunky. Spread over the chilled pie.
This pie has the tartness of true key lime. Eat and enjoy!
Every Thanksgiving I bake 2 pies, one apple and one key lime. Here's my recipe for a quick and delicious key lime pie.
For the shell, mix 1 and 1/4 cups crushed graham crackers with 5 tbls melted butter and 3 tbls sugar. Press along the bottom & sides of a 9" pie plate and bake at 325 until crisp and fragrant. About 15 minutes. But since I go the easy-peasy route, I use a pre-made pie crust.
For the filling,whisk together:
4 egg yolks
1 and 1/4 cups condensed evaporated milk (one 14-oz can)
2 tsp finely grated lime zest
1/2 cup lime juice squeezed from about 5-6 standard (Persian) limes.Or about 25 key limes, but who has time for all that squeezing?
Pour filling into shell and bake at 325 until set,about 15 min. Cool on a rack. Cover & chill about 3 hours.
For the topping:
1 cup heavy whipping cream
3 tbls sugar
1 tsp vanilla
I find that adding the sugar & vanilla after I've been whipping the cream for a bit eliminates it from getting curdy and chunky. Spread over the chilled pie.
This pie has the tartness of true key lime. Eat and enjoy!
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