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Monday, August 10, 2015

Key Lime Pie with Whipped Cream & Graham Cracker Crust



As Emma gets more interested in helping in the kitchen, I try to make a conscious effort to pick projects that she can do almost everything herself.  This Key Lime Pie is so simple; with only a few ingredients and only a mixing bowl and pie plate needed, she can take the lead... I guess there is a little food processor work, but she loves pushing the button, so that is also a win.

The entire thing only takes 10 minutes to put together, which is the perfect amount of time for her to stay interested.  I love that she is able to take ownership of it and can tell her Dad that she made it.

It is the same recipe that I use to make the Creamy Lemon Pie, but instead of lemon juice, I use Key Lime Juice - from a bottle.  I also make half of the filling for this pie because the key lime juice is extra tart, so I like it to be half pie filling and half whipped cream.  For parties, I've made it as mini, bite-size tarts or individuals in my brown paper tartpans for dinner parties.

Key Lime Pie

12 Graham Crackers
4 tablespoons of melted butter
1/4 cup of sugar
...
1 can of sweetened condensed milk
3 egg yolks
1/2 cup of key lime juice
...
1 pint of whipping cream
1/4 cup of sugar

Crust : Begin by making the graham cracker crust.  Pulverize graham crackers is a food processor.  Dump them in the pie plate, then add melted butter and sugar.  Mix with a fork, then press into the pan.  Bake at 350 for 8 minutes.


For the Filling :  Whisk together Sweetened Condensed Milk, Egg Yolks, and Lime Juice.


Pour into baked Graham Cracker Crust.


Bake for 12 minutes at 350 degrees.  You can see where I tested the middle to make sure it had set up.


Cover the entire pie with lots of whipped cream.  I mixed the whipping cream and sugar in my kitchen aid with the whisk attachment for about 3 minutes.


Top with key zest.  Refrigerate for 2 hours before serving so it is chilled all the way through.  I'm curious about adding cream cheese and/or sour cream to the pie to make it a cross between a cheese cake and a pie.  Thoughts?  

I hope you try this during this last month of summer - I think the refreshing tartness goes well with almost any summer menu.


6 comments:

  1. This looks delicious. How wonderful that your daughter is learning culinary skills at such a young age!

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  2. I have been using this recipe for fifteen years now. I started making it when I was dating and going to make dinner for a new boyfriend for the first time. It's always a hit. I think it beats any key lime pie recipe out there.

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  6. always on the search for the perfect key lime pie...and now I discovered I can make it! my husband and children ask for it! thanks for sharing your delicious recipe.

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