I would have to say that for years now if you were to ask me for my dessert of choice I would have to say emphatically “KEY LIME PIE!” I love any dessert with lemon or lime in it but this is my all time favorite!
So I have to tell you guys, I have totally been chastising myself for not making this before.
I think I had some image in my head about it being tough to make. In my head it was thought to be a tedious labor of love…perhaps because it was my favorite?
A few weeks back our oldest son Chris got married and requested having his rehearsal dinner as a casual outdoor event under the stars in our back yard.
We hung Edison Lights and set out white cloth tablecloths and put daisies in vases.
There was simple lasagna, Italian salad and garlic bread, and because there would be cake for the wedding the next day, I decided to go completely different for dessert and do a Pie Bar.
We had four pies – I made Apple Crumb, my mom-in-law made this incredible Mint Chocolate Pie, and because they were the bride and groom to be’s favorites – Key Lime and French Silk (deliciously made my sis-in-law). We set them out on pedestals with a giant bowl of fresh whipped cream.
The Pie Bar was a huge hit leaving us with but one sad little piece of Apple Crumb Pie for Mr. Wonderful and I to fight over.
He won by the way.
Imagine my surprise when I realized JUST how easy this Key Lime Pie is to make…I could have been making it ALL these years!
Also – the key lime pies you get that are mint green? That’s just wrong and due to green food coloring, so my key lime pie is more true to color. That’s just for your information friends because- why add food coloring to an already beautiful thing?
I love a good graham cracker crust on a key lime pie, so I made a simple one letting the food processor whir it all up for me. Just add 14 whole honey graham crackers (or 1/1/2 cups) to a food processor and pulse it until you get sandy-looking crumbs. Add in one melted stick of butter, two tablespoons of sugar, a pinch of cinnamon and salt, and whir it up to mix!
Press this into an 8 or 9 inch pie plate or tart plate. Here’s a little trick for you – use a one cup (or even a 1/2 cup) measuring cup to press the crumbs in nice and uniformly, and also to press the edges up around the sides.
Then pop it into a 350º oven and bake it for about 10 minutes.
While that’s happening, mix up the filling.
I take the shortcut, because honestly I don’t notice much of a difference and I use this yummy stuff.
Nellie and Joe’s Famous Key Lime Juice- after all, they have to be famous for a reason right? It’s good stuff.
Add 1/2 cup of this juice, a 14 ounce can of sweetened condensed milk, 4 large or (5 medium) egg yolks and the zest from one large lime (about a tablespoon). Mix this all up to make the yummy custard type filling.
And pour it into the baked and slightly cooled crust.
Put it back in the oven and bake for 15 minutes.
Let it cool on a baking rack and then put it in the refrigerator uncovered to chill until you’re ready to serve at least one hour.
I like to top it with one thin lime slice but you can also put twisted slices around the edges. I’ve found no one actually eats these however, so why waste them?
You could also top with fresh whipped cream but I’ve learned that putting out a bowl of fresh whipped cream is a better option, because there are actually strange people in the world who don’t care for whipped cream.
You know who you are and we do not understand you. Seek therapy.
This would be the perfect pie to serve in the heat of summer. It would also be the perfect pie to serve anytime because it’s easy, refreshing and it’s just. That. Good.
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