Despite the fact that it snowed two days ago (in April?!), it had been getting pretty hot. One day
it had already hit 80, and tomorrow it should be in the mid-70s. So, while I think of key lime pie being something to eat to cool off in summertime, I think spring in Atlanta is often warm enough to go ahead and gobble one down. This recipe is based on my mother's; I know what she uses, but I don't know how much exactly, so I made this one. I don't like meringue on my key lime pie seeing as I'm allergic to it, so if you'd like to use the whites from the three eggs, 1/4tsp cream of tartar, and 1/4c sugar, go for it. Just put the meringue on when you bake the pie, and it will come out with beautiful brown and tan streaks. Key lime pie is simple, delicious, and refreshing. It is one of my favorite desserts. If you cannot find key limes, you may juice regular limes and a little bit of lemon to mimic the sourness of key limes, but it will not taste quite the same. Just don't use bottled lime juice.
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Key Lime Pie
8oz shortbread cookies, ground
1/2c macadamia nuts, ground
1 tsp sugar
2tbs butter, melted
3 egg yolks
1 14oz can condensed milk
1/2c + large splash key lime juice (if you like it extra sour, which I do!)
1c heavy whipping cream
2tsp powdered sugar
If you wish to buy your own pie crust, bake it for 10 mins before baking the pie if not pre-baked. Otherwise, this shortbread macadamia nut crust is delicious.
Mix together the shortbread cookies, macadamia nuts, and sugar. Add the melted butter, and stir with a fork. Distribute into a pie pan, and bake at 400 for 10 minutes. Remove the crust and allow it to cool completely.
To prepare the filling, beat the egg yolks until light yellow and thick; this may take some time if done by hand, and it is very worth your while. Stir in the condensed milk until fully incorporated. Add the lime juice and mix well. Pour the mixture into the crust. Bake for 15 minutes.
While baking, whip up the whipping cream to either soft or hard peaks (whichever you prefer) and add sugar. Let cool, and spread over the top, making swirls and peaks. Place in refrigerator to chill at least 3 hours.
it had already hit 80, and tomorrow it should be in the mid-70s. So, while I think of key lime pie being something to eat to cool off in summertime, I think spring in Atlanta is often warm enough to go ahead and gobble one down. This recipe is based on my mother's; I know what she uses, but I don't know how much exactly, so I made this one. I don't like meringue on my key lime pie seeing as I'm allergic to it, so if you'd like to use the whites from the three eggs, 1/4tsp cream of tartar, and 1/4c sugar, go for it. Just put the meringue on when you bake the pie, and it will come out with beautiful brown and tan streaks. Key lime pie is simple, delicious, and refreshing. It is one of my favorite desserts. If you cannot find key limes, you may juice regular limes and a little bit of lemon to mimic the sourness of key limes, but it will not taste quite the same. Just don't use bottled lime juice.---
Key Lime Pie
8oz shortbread cookies, ground
1/2c macadamia nuts, ground
1 tsp sugar
2tbs butter, melted
3 egg yolks
1 14oz can condensed milk
1/2c + large splash key lime juice (if you like it extra sour, which I do!)
1c heavy whipping cream
2tsp powdered sugar
If you wish to buy your own pie crust, bake it for 10 mins before baking the pie if not pre-baked. Otherwise, this shortbread macadamia nut crust is delicious.
Mix together the shortbread cookies, macadamia nuts, and sugar. Add the melted butter, and stir with a fork. Distribute into a pie pan, and bake at 400 for 10 minutes. Remove the crust and allow it to cool completely.
To prepare the filling, beat the egg yolks until light yellow and thick; this may take some time if done by hand, and it is very worth your while. Stir in the condensed milk until fully incorporated. Add the lime juice and mix well. Pour the mixture into the crust. Bake for 15 minutes.
While baking, whip up the whipping cream to either soft or hard peaks (whichever you prefer) and add sugar. Let cool, and spread over the top, making swirls and peaks. Place in refrigerator to chill at least 3 hours.
1 comment:
Oh, new recipe!
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