Lizardbreath Creations: Key Lime Pie

Monday, April 30, 2012

Key Lime Pie

Back in February or March I was suffering from Spring Fever... I needed a taste of sun and less of a taste of this:

Snowstorm and wind-storm combined made the snow drift on my garage do this weird flippy thing... AND when I left for work in the morning, As I closed the door, I got COVERED in snow with the drift on my roof, just above the door collapsed on top of Ava and me... Not a great way to start the day

So I picked up Key Limes and started juicing them for Key Lime Pie.. And the sun came out (in my house) and we all cheered up a bit
Except Wilson and Ava... we didn't share with them.

Probably the hardest part of this recipe is juicing the tiny Key Limes. You need about a dozen of them, give or take.

I got the recipe from Cook. Eat. Love and it is amazing... although I skipped the whipped topping and the homemade crust.. I have made this three times in the last few months, because it is that easy and that delicious that you can make it again and again....

Key Lime Pie (filling)

4 egg Yolks
2/3 cup Fresh Squeezed Key Lime Juice
1 can of sweetened condensed milk
zest from 2 KEY limes (finely grated)

Whip the yolks with the lime zest in a stand mixer until they are nice and fluffy (about 6 minutes)
Slowly and gradually add the can of condensed milk and beat until thick (about 5 minutes)
Turn the mixer speed to the lowest setting (I used "stir" on my Kitchenaid), slowly add the lime juice, and mix until everything comes together nicely. (A few seconds on a faster speed just at the end to make sure everything is together)
Pour into a prepared graham cracker crust. (This recipe JUST fits into a store bought crust... just be careful moving it around)
Bake about 15-20 minutes, or until the filling has just set...(It won't be wobbly any more)
Cook on a wire rack until room temperature, and then refrigerate at least 20 minutes before serving. It should be cold when you serve it, not warm.