Monday, June 7, 2010

Best Key Lime Pie


Last week, I saw a recipe for Best Key Lime Pie on Anna's Cookie Madness. It appealed to me because it used three egg yolks - exactly the number I had left over from another baking project.


The great thing about this version of key lime pie for those who don't like using raw eggs is that the pie filling is baked - so the eggs are cooked.



Like Anna, I used the grated zest of two limes in the pie, and it took three fresh limes to give me the 2/3 cup of juice required by the recipe. I was very enamoured of the electric juicer that I found in Steve's pantry cupboard - I need to get me one of those!



The only change that I would have made is to add more butter to the graham cracker (morning coffee in my case) crust; I found that 5 tablespoons was not quite enough, and my crust was a little crumbly.



I left off the whipped cream topping, because Lord knows my hips don't need the extra cream, and I also did not freeze the pie before serving.



This pie was delicious - zesty and creamy at the same time. I really enjoy condensed milk desserts and citrus-flavoured anything, so this one was right up my alley.



I had better go now - my charge, a big black cat called Russell, is reminding me in no uncertain terms that he should have his dinner.

10 comments:

Emma @CakeMistress said...

Excited by the key lime pie recipe. Have yet to try, but judging by the condensed milk + lime, it's right up my alley too :)

Ivy said...

Gaye this cake really sounds delicious and I'd love a piece right now.

Happy Cook said...

So so lemony and dleicous.

Lorraine @ Not Quite Nigella said...

Hehe I love it when you find recipes with just the right amount of egg yolks or whites! And key lime pie is fantastic. I love the sweet and tangy combo :)

Sarah @ For the Love of Food said...

I'm with you on the 'citrus flavoured anything' vote! Excuse my ignorance but what makes it 'Key' lime I wonder?

Conor @ Hold the Beef said...

I've never come across key limes in Perth, are they easy to find over east?

Looks like a good recipe, and definitely a winner with the condensed milk!

Cakelaw said...

Hi Sarah, key limes are a particular type of lime from the Florida Keys - I just used whatever type Coles had. Although purists assert there's nothing like a key lime, I don't think I am ever going to know :)

Hi Conor - nope, not available here either. I cheated and just used whatever the generic ones are in the supermarket. Anna used Persian limes.

Jennifer said...

I LOVE desserts containing sweetened condensed milk...and this one looks fabulous!

jillbert said...

Key lime pie is so delicious. You have some willpower if you were able to leave off the whipped cream!

Anna said...

Looks good! Sorry I'm just now seeing this -- I'm behind on my Google reader thanks to the Disney trip. Good call on the crust. It was a bit crumbly -- delicious, but it could have used more butter.