Key Lime Pie
Key lime pie. You either love it, or you hate it. There really isn't much more to it than that. I was never very fond of lime or lime-flavored things, so I never gave any thought to trying it.
After spending a hot summer day at the beach, my boyfriend and I hit up a local hot spot for seafood. What could be better than a beach day, fish tacos, and crushes (a local favorite in Virginia Beach)? Well, apparently adding key lime pie. Our waitress recommended this particular pie at the end of the meal, and my boyfriend said it was one of his favorites. Normally we don't get dessert when we eat out, so I jumped at the chance. I figured I'd give it a try. It was perfect.
To this day, I associate key lime pie with good seafood. I guess I'm not the only one since nearly every seafood restaurant in Virginia Beach has this pie on the dessert menu.
Pies have been something that have always intimidated me and my culinary skills. We frequently have potlucks at work, and one of my coworkers mentioned that she had been craving key lime pie. I happened to know that I had a recipe for it in one of my Disney cookbooks, and I mentioned that I could give it a try for the next potluck. (As an aside, she will be getting married in Key West and will have key lime pies instead of a wedding cake. No pressure, right?) So now I found myself needing to make a dessert that I had recently come to love, that is known for having a certain flavor. Bring it on.
- 5 egg yolks, large
- 1 ounce can sweetened condensed milk
- 2/3 cup key lime juice
- 1 (9-inch) graham cracker pie crust
I tried two different grocery stores, but I could not find key limes or key lime juice either. I don't know about you, but I am too busy to spend more time than that running around for limes. Thankfully, I was able to find my solution on Google.
If you mix equal parts lemon juice and lime juice (sometimes called Persian limes), you will get the sweet but tart flavor that key limes are known for. For example, this recipe calls for 2/3 cup of key lime juice. If I were to use lemons and regular limes, I would need 1/3 cup of each.
Getting the Juice
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- Preheat oven to 350.
- In a medium bowl, whisk the yolks together. Be careful not to let the yolks foam.
- Stir constantly, and add the sweetened condensed milk and key lime juice.
- Pour the mixture into the pie crust and put the pie in the oven. Bake for 12-15 minutes until the filling is set.
- Remove the pie from the oven and cool it on a wire rack.
- Cover and chill until very cold. Serve and enjoy.
Keep in Mind
I based the calculations on the nutritional value of this dish of 8 servings per pie. Of course, how many servings you get from your pie will depend upon how large you cut the pieces.
The End Product
So, this pie lives up to its name. It is full of flavor. Tart but sweet. And oh, so satisfying on a hot summer day. Did everyone love it at my work potluck? No. But as I mentioned earlier, this type of pie is not everyone's cup of tea. The people that tried it loved it. The same could be said for the pie that I sent to work with my boyfriend. So, I'll just leave it at that.
Jazzing Things Up
I feel that you could add a few things to this delicious dessert, should you so wish. Add a little dark chocolate drizzle or maybe milk chocolate if that is more your style. Top with a little whipped cream. Try freezing the pie for an even cooler summer treat. For some reason, as I was writing this, the idea for key lime pie s'mores popped into my head: Just add a little dark chocolate, top with marshmallows, and lightly torch.
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