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.