Wish you all a Merry Christmas! Hope all of you aree having fun with your family and friends. We too are with our family for this whole weekend and having fun! I ran an event on my facebook page and asked people about their favorite Christmas dessert and I was supposed to pick 2 recipes from them to bake during the Christmas week. I picked Key Lime Pie and Fruit Cake suggested by my cousin and friend respectively.
My cousin doesn't have much of a sweet tooth and only likes those cakes (strictly non-chocolate) that are loaded with fruits. When he asked me to bake a Key Lime Pie, I decided to make it as I was sure with this there isn't gonna be a fight feeding him dessert :D
I had never eaten a Key Lime Pie ( Somehow never felt like tasting a tart dessert).....So I quickly googled and settled on Martha Stewart's website for the recipe and the only change I did is added a little sugar too to make sure the pie is not too tarty and reduced the amount of zest.
As I had never tasted a lime pie before; my cousin was the judge for the recipe. I was so happy to hear that this Key Lime Pie turned out great and he really liked it. :) Everyone in the family loved the pie including me and next time I won't hesitate to try a tart dessert :)
Click here for printable version)
For Crust and Pie filling:
1 and 1/2 cups crushed graham crackers
5 tbsp white sugar
6 tbsp unsalted butter, melted and cooled
1 can (14oz) condensed milk
4 egg yolks
1/2 cup lime juice ( squeezed freshly from KEY Limes )
freshly grated zest of 3 small limes.
1/2 cup heavy whipping cream, chilled
1 tbsp sugar
1. Pre-heat oven to 375 degress F. Combine crushed graham crackers, metled butter and 3 tbsp sugar in a bowl and mix nicely. Then press into a 9-inch pie plate and bake in the pre-heated oven for 15 minutes. Remove from oven and let it cool completely over a wire rack.
2. Lower oven to 325 degree F. In a medium bowl, gently whisk together the condensed milk, egg yolks, lime juice, 2 tbsp sugar and the zest. Pour into the prepared cooled crust.
3. Bake the pie in oven for 15-17 minutes until the center is set but still quivers when you nudge the pan.
4. Let it cool completely on wire rack and refrigerate later.
5. Right before serving, whisk the heavy cream and 1 tbsp of sugar in ur electric mixer with whisk attachment or electric hand blender until it forms soft peaks. Spread it over the cooled pie.
Enjoy the dessert!
Merry Christmas and enjoy the holidays. I'll be back with Fruit Cake soon.
Sending this to Champa's Bake Off Event.