Wednesday, June 8, 2011

Sweet Summertime!

To start off my blog, I figured I would start with a subject that is all too familiar in the south. FOOD! This is a Key Lime Pie recipe that is wonderful. It calls for lime zest which gives it a really fresh, tangy flavor and it's cold and refreshing; perfect for Summertime parties.





Prep Time: 15 minutes
Cook Time: 10 minutes
Freezer Time: 2 hours

Ingredients:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter. melted

Filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

Topping:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees F

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the topping, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime slices. Freeze for at least 2 hours or overnight. Enjoy!

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