I've said before that I am not much of a dessert maker- if I had a choice between sweet or savoury, savoury would likely win hands down all of the time! No doubt this impacts what I like to cook as well.
For Easter I decided to make two pies - a banana cream and a key lime pie. My friend Sandi shared her favourite key lime pie recipe and it did NOT disappoint . . . there is a reason why Sandi has her own published cookbook!
This was one of the easiest pies I have ever made. Of course, it helps that I cheated and used a redy made graham cracker crust (hint - brush the crust with beaten egg white and bake at 425 for 5 minutes before you try and fill it - you'll be amazed at the difference it makes). The filling ingredients are simple - lime juice, sweetened condensed milk, egg yolks, and some lime zest. Whip it together, dump it in, bake . . . you're done.
Some key lime pies are too rich, some are too tart . . . this one was just perfect! (look at me channeling my inner Goldilocks)
Key Lime Pie
4 egg yolks
1/2 cup fresh key lime juice (I used bottled key lime juice - those tiny limes are hellish to try and juice)
1 14 oz can sweetened condensed milk = NOTE to Canadians - our condensed milk is NOT in 14 oz cans - you'll need about a can and a half.Measure it in a measuring cup.
1 9inch graham cracker crust
Mix egg yolks and lime juice together. Add condensed milk.
Pour into prepared shell.
Bake at 350 for about 25 minutes - you want to make sure the centre is no longer jiggly.
You can add a layer of meringue on top or pipe on some sweetened whipped cream
Comments