Monday, July 6, 2015

Procrastination: Key-Lime Pie (*Except I didn't use Key Limes, I used regular ole limes)

A couple of years ago, before one of my dearest friends moved south to DC, I promised her I would make Key-Lime Pie for her, since it is one of her favorite desserts. Well, time slipped away from me and before I ever made it she moved away.



Then a little over a year ago she moved back! Wahoo! I had forgotten about the pie until last week when it suddenly sprang to mind. So Sunday I set to work.

Something of note - this dessert is so easy it's ridiculous. I don't know why I waited this long to try it.

Ingredients: 
5 egg yolks
8 graham crackers
1 stick unsalted butter
1, 14oz. can of sweetened condensed milk
1/2 cup sour cream
the juice and zest of 4 limes




Whipped Cream (Optional):
Whipping Cream (Either Heavy or Light)
2 teaspoons sugar
1 Jam jar with lid

In a food processor (or if you don't have one you can just use something akin to a rolling pin to crush the crackers in a plastic bag) break down the graham crackers until they are crumbs. A few bigger pieces is okay. Melt butter and mix into the crumbs, then press down into a pie pan. Bake at 375 degrees for ten minutes to set the crust.

 

In a bowl, whisk the egg yolks for a minute until they are well beaten. Add in the sweetened condensed milk and sour cream and combine thoroughly. Add in the zest (a note on zesting, you only want the waxy green skin, not any of the white pith, which is bitter) and the juice and combine well. So far not too difficult, right?

 



Pour into pie pan and bake at 375 for 15 minutes (or until the center no longer jiggles). Then let cool completely before serving. We were so anxious to taste it that we didn't wait and it hadn't fully firmed up so sadly the presentation is sub-par.

 

To make the whipped cream (and this is probably going to blow your mind at how easy it is), fill half of your jam jar with cold heavy whipping cream, add the sugar, make sure the lid is on tight, and then shake for one minute, or until you no longer hear liquid sloshing around inside. Viola! You have homemade whipped cream.

Happy Eating!
~Stephanie
SHARE:

No comments

Post a Comment

© STEPHANIE'S BOOKMARK. All rights reserved.
BLOGGER TEMPLATE HANDMADE BY pipdig