Key Lime Pie

I cannot, CANNOT let summer go by without making a key lime pie.   It is the quintessential summer dessert, in my opinion.  Tart, sweet and creamy with a crumbly graham cracker crust…just divine.  The best slice I’ve ever had is at a place called the Donut Hole in Destin, FL (who also happen to have AMAZING doughnuts…duh) where we’d vacation every summer when I was a kid.  The anticipation of the one slice of pie was unbelievable and I would savor every last bite knowing I wouldn’t get it again for another 364 days.  But now that I’m all grown up I can make my own, wherever and whenever I want!  Ah, perks of being an adult.

Now I know many people are big advocates of juicing a bunch of those cute little key limes to get the perfect key lime flavor for their pie, but I happen to really like Nellie and Joe’s Key West Lime Juice.  I love the flavor it gives my pies and yes, I’ve done it both ways and honestly can’t tell a difference.  Maybe I’m just not enough of a snob but hey, it works and this pie gets rave reviews every time I make it.  Oh and did I mention it’s a breeze to whip up?  Because it totally is!  Enjoy!

4.5 from 4 reviews
Key Lime Pie
 
Ingredients
Key Lime Pie
  • 2 c. Graham Cracker Crumbs
  • 1 stick Unsalted Butter, melted
  • 4 Egg Yolks, beaten
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 1 c. Key Lime Juice
  • Juice and Zest of one Large Lime
  • ½ t. Pure Vanilla Extract
Whipped Cream
  • 1 c. Heavy Whipping Cream
  • ¼ c. Powdered Sugar
  • 1 T. Pure Vanilla Extract
Instructions
For the Key Lime Pie
  1. Preheat oven to 375 degrees. Grease a 9-inch springform pan.
  2. In a medium bowl, mix together melted butter and graham cracker crumbs. Press into the bottom and halfway up the sides of the pan.
  3. In a large bowl whisk together the egg yolks, sweetened condensed milk, key lime juice, lime juice and zest, and vanilla. Pour into the graham cracker crust and bake for 30 minutes. Let cool completely on a wire rack and then in the refrigerator for at least 2 hours. Garnish with homemade whipped cream.
For the Whipped Cream
  1. In the bowl of an electric mixer, whip the heavy whipping cream until thick and stiff. Beat in the powdered sugar and vanilla. Pipe onto key lime pie.
Notes
Serves 8-10.

 

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Cinco de Mayo Cupcakes

Hey guys!  In case you didn’t know, Cinco de Mayo is this Saturday!  I know the day is typically celebrated with LOTS of alcohol and good food but may I suggest a cupcake?  I’ve got a few drool-worthy options and yes, even a couple with a bit of alcohol thrown in!  The Mexican Hot Chocolate Cupcake is my top pick to make…anything with cayenne and chocolate is a MUST make for me.  It’s one of my favorite flavor combinations!

How do YOU celebrate Cinco de Mayo??

Mexican Hot Chocolate Cupcakes

Photo by cheekykitchen.com

Margarita Cupcakes

Photo by browneyedbaker.com

Tres Leches Cupcakes

Photo by bakersroyale.com

Strawberry Margarita Cupcakes

Photo by kokocooks.blogspot.com

Churro Cupcakes

Photo by dishingthedivine.com
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