Wednesday, March 26, 2014

Key Lime Delight

Of all the pies that Jon loves, Key Lime Pie has got to be one of his favorites. No matter how stuffed he is...if Key Lime Pie is on the menu he's getting a slice!  So, I am honoring his request to post his favorite dishes and recipes--and why not, it doesn't get any easier than this!

If you buy the graham cracker crust, this takes 10 minutes max to prep and 15-18 minutes to bake--the hardest part is letting it set up for 2 hours after you've baked it! You thought a college student couldn't make pie? Think again!


I have gone ahead and demo-ed "How-To-Make-Your-Own-Graham-Cracker-Crust", but if time is of essence, buy one instead!

(Adapted from 'The Pioneer Woman's Holiday Cookbook')

Note:
--If using a larger (12" diam.) or deeper pie dish, you should make a double batch of the custard filling!
--If you don't have a pie plate, use your 9"x 13" rectangular baking dish and double the filling!
--save the egg whites for breakfast.

Key Lime Pie

Equipment:
Mixing bowls
'Fine' side of regular grater (or zester)
Whisk
Regular Pie Plate (or buy the pre-made one, usually 8"-10" diameter)

Ingredients:
1 Store-bought graham cracker crust (or homemade as below)

or Homemade :
2 Graham Cracker packets, crushed
5-6 Tbls of butter, melted
1/4 cup sugar

1 can Sweetened Condensed Milk
2 egg yolks
1 Tbls of lime zest
1/2 cup key lime juice (or use regular lime juice in a pinch)

Instructions:
1. Wash your hands.
2. Preheat the oven to 350F degrees.
3. Prepare the store-bought crust according to the package and set aside.  

Or make your own as below.

4. Crush 2 graham cracker packets (16 full cracker cookies) in a ziplock bag with a rolling pin or can.
5. In a mixing bowl, combine the crumbs with melted butter.
6. Add sugar. It should resemble a coarse meal.
7. Add the crumb mixture to the pie plate and flatten.
8. Bake the crust x 5 minutes. Set aside and cool.
9. Combine and whisk sweetened condensed milk, yolks, zest and lime juice into a smooth custard.
10. Fill the prepared crust and bake for 15-18 minutes or until custard sets.
11. Remove from oven, allow to cool.

12. Place in refrigerator x 2 hours so that pie can "set up".
13. Sit in a room with whipping cream or Redi-Whip…and enjoy a food-coma…or share some!