Sunday, June 26, 2011
Heavenly Key Lime Pie
I have confessed in the past to Key Lime Pie being one of my absolute favorite desserts of Summer and after making it over the weekend, I thought I'd share what's in my opinion, the best recipe I've yet to come across!
Heavenly Key Lime Pie (as adapted from Southern Living Magazine)
1-14oz can sweetened condensed milk
3 egg yolks
2 tsp key lime zest (which I omitted for my quick version!)
1/2 cup key lime juice
1-9in. graham cracker pie crust
1 cup whipping cream
3 tbsp powdered sugar
Preheat oven to 350 degrees. Whisk together condensed milk and next three ingredients until well blended. Pour mixture into pie crust. Bake at 350 degrees for 15 minutes or until pie is set. Cool completely on a wire rack (about an hour). Chill in refrigerator one hour before serving. Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar. Top pie with whipped cream and garnish with key lime slices if desired.
*So I totally cheated this time around and went the "quick, fast & in a hurry" route with the recipe! I didn't use fresh key limes - we visited A Southern Season yesterday and I picked up more of the same bottled key lime juice that I used in my Key Lime Cupcakes - a brand called "Nellie & Joe's", so I was a little worried about how it might turn out as I'd actually squeezed all those tiny key limes by hand last go-round! Turned out wonderfully!! I couldn't tell any difference in taste and still had use of my hands afterwords, which was also nice to say the least! :)