Saturday, March 29, 2008

Key Lime Pie - PPP - March

My dear friend Rachel of the Country Cupboard Bakery suggested the pie for this month. She said she had tried Key Lime Pie once and thought it was lovely and wondered if I knew how to make it. Well, no but I could try.
Rachel runs this little Mennonite Bakery just down the road from my house, out in the middle of no where in South West Missouri. She has the most wonderful goodies there. Here Cinnamon Rolls are famous and positively sinful!!! She also stocks Jam from Das Jam Shop that is a local Mennonite Jam factory. They jams are simply divine! I love them!

On to the pie.... When looking up ideas I had some rules in mind.
It had to be tasty,
It had to be easy,
and it had to have reasonable ingredients.

Here is what I came up with.

Key Lime Pie
(sorry this is the only photo, I meant to take a lovely picture of a slice of pie topped with whipped cream and a slice of lime but it is all gone. Once we cut into it we forgot all about photographing it and just snarfed it down.)

Key Lime Pie for Rachel

4 egg yolks
2 (14 oz) cans sweetened condensed milk
1 cup Lime juice (key limes if you can get them and fresh if possible)
1/2 cup sour cream
1 tsp lime zest (optional as lime zest can be bitter)
1 - 9" pie graham cracker crust

1. Pre-bake your graham cracker crust.

2. Pre-heat oven to 370 deg. F.

3. Combine egg yolks, sweetened condensed milk, lime juice, sour cream, and lime zest. Mix well and pour into your pie shell.

4. Bake for 25 to 30 minutes.

5. Allow to cool. Top with Whipped Cream, garnish with lime slices, and enjoy!

There you have it, easy, fast, and good!

Easy Graham Cracker Crust

1 package graham crackers (9-8 whole crackers), or 1 1/3 cup crushed graham crackers
1/4 cup butter
1/4 cup sugar
Mix very well, pat into pie pan and bake at 375 deg F for 8 minutes.


Note: You can use 1/2 lemon and 1/2 lime juice. If doing that, I would use lemon zest instead. It tastes so much better.
Also if using farm fresh eggs, you will not get a greenish pie. It will be yellow. :o)

Oh I almost forgot to add the squeezing key limes is hard!! I was going nuts with my citrus juicer until I remembered my garlic press. I cut the limes in quarters and put them in there. It still took a while to get 1 cup of lime juice but my hands weren't killing me when I finished!

7 comments:

angeliclenore said...

I almost book a plane ticket when you were talking about the bakery! They were on vacation the last time I was out, so I am going through withdrawals!

I have all the ingredients, except the limes on hand. But, I do have 3 lemons I need to use. I might try this as a lemon pie. YUMMM... lemon pie!

Jeanne said...

The last 2 times I was in Mo Zone the backery was closed. Not fair!!

Cynthia said...

My son and I love Key Lime Pie! Okay, I love just about every kind of pie!

Rebecca Lesue said...

I have a recipe very similar to this, but it calls for merengue on top--talk about sugar shock! I like the idea of the sour cream. I will have to try it.

val said...

oooo...looks good. I may need to try thos one out!

Cynthia said...

I made this tonight for FHE. I used lemons instead of Limes.

OH. MY. GOSH.

Totally delicious!

4 Stars!!!!

Suz Gabay said...

I grew up in Key West and we had a Key Lime tree in our backyard, so the world's BEST Key Lime Pie recipe is DEFINITELY my mom's!! Your recipe is VERY close though - other than the sour cream and the Graham Cracker crust - my mom always topped her pie with meringue - the funniest thing is, I used have to squeeze the limes (so I totally understand) AND, I had to beat the egg whites for the meringue (funny - seems like it should be 'Mom and Suz's Key Lime Pie) I NEVER ate the meringue though - YUCK! I just peeled it back and ate the pie filling then nibbled the crust. BTW, if you give the limes a good, firm roll (until you literally feel them soften) they will be much easier to juice - trust me on that one -- we averaged 3 pies a week at my house - LOTS of key limes meant my mom always made pies to give away!

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