Saturday, May 12, 2012

Key Lime Pie

Key Lime Pie makes me think of summer. I long for the lengthy, hot days of summer, with the smell of freshly cut grass lingering in the slightly, breezy air. Ummmm. The sunshine, with its golden light, pouring over every inch of the yard and deck, warming everything it touches. Okay, so that leaves out a large portion of our backyard, but it's still wonderful. Anyways, again I have taken off on a tangent that will take me to daydream land. Back to the Key Lime Pie!

Summer isn't quite here yet, but the pie is. Yes!!!!!!! This is possibly one of the simplest recipes. Ever. Pretty close to the infamous glass of ice water recipe. Seriously, who would have thought that so few ingredients could produce such a wonderful taste treat. What you need: a graham cracker crust, sweetened condensed milk, egg yolks, and lime juice. That's it!! For the lime juice, I use Nellie & Joe's Famous Key West Lime Juice. Great stuff, that is where I found this particular recipe, on the back of the bottle. I have used a different recipe in the past, a no bake recipe that did not contain eggs. It was good, and probably better (healthier) for you, but this one seems to be a better take on a key lime pie.

Nellie & Joe's Recipes from the Keys
Nellie & Joe's Key Lime Pie
  • 9" graham cracker pie crust
  • 14 oz. can of sweetened condensed milk
  • 3 egg yolks (whites not used)
  • ½ cup Nellie & Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350ยบ for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Key Lime Pie with freshly whipped cream. Yummy!!

Okay, so I don't usually garnish with the lime slices, but it would pretty if I were having people over to dinner, just for a regular night, not taking the time. I also like to use the Keebler Shortbread Crust as opposed to the Graham Cracker Crust. It has a really nice flavor. This time I actually made freshly whipped cream, but that is not my normal procedure. If we have canned whipped cream, or lite cool whip, or whatever we might have in the fridge, but I do always offer it with a topping. Great stuff!! It turned out wonderfully, again. It always does. You really can't mess this recipe up, unless you try really hard. Of course since it's such a simple and quick recipe, that leaves me more time to do what?

Go play in the dirt!!!!!

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