My friends who have toddler twins have their hands full 24/7 and that’s putting it lightly! They often ask us over for dinner to their house as the girls have to go to sleep early. We go over early enough to play with them and once they’re sound asleep, it’s grownup time!
I figured this week we could switch roles, sort of. I would make dinner but we would bring it to their house, that way the girls can still go to sleep at their regular bedtime but they wouldn’t have the aggravation of cooking and hosting.
I chose beer braised short ribs served with rice and random vegetables as the main course. As I knew dinner would be on the heavier side, I wanted to go super light for dessert. I wanted to make something new. Something I’ve never made before, but have wanted to for so many years.
Every so often when I go by the citrus fruit aisle, I see a cute little bag of key limes! Fresh Key Lime Pie would be perfect! So light and refreshing. It’s the perfect balance between tart and sweet. Especially with home made whipped cream! Sooo perfect for summer time!
Everyone loved both the meal and dessert! I should have made two pies!
Key Lime Pie
Prep time: 15 minutes Cook time: 30 minutes total Cool time: 8 hours
Graham Cracker Crust
1 ½ cups graham cracker crumbs
¼ cup powdered sugar
6 tbsp melted butter
1 tsp cinnamon
Key Lime Pie Filling
1 can (14 oz) sweetened condensed milk
4 egg yolks
key lime zest from 1 bag of key limes
½ cup plus 2 tbsp key lime juice
1 cup whipping cream
1 to 3 tbsp sifted powdered sugar
½ tsp vanilla
Graham Cracker Crust:
Preheat oven to 350°F.
In a medium bowl, combine all ingredients together. Transfer the mixture to a 9” pie plate. Take the same size pie plate and squish onto the mixture. This will allow for an even layer.
Bake for 15 minutes. Let cool. Keep oven on at same temperature for the pie.
Key Lime Pie Filling:
Zest the key limes and place in the fridge for later. Juice limes to make a 1/2 cup plus 2 tablespoons (usually one bag of Susie limes)
In a large bowl, whisk together 4 egg yolks and the can of condensed milk. Stir in the lime juice. Option: You can add a sprinkle of zest to filling mixture.
Once all ingredients are incorporated, pour onto cooled graham cracker crust and place in the oven for 15 minutes. Once baked, cool for 8 hours in the fridge. Over night is best.
With your electric mixer, whisk whipping cream until it forms soft peaks. Without turning off the mixer, add the powder sugar and vanilla. Whisk until it forms stiff peaks. Taste for sweetness, and adjust if needed.
To serve the key lime pie, add a dollop of whipped cream, a little slice of key lime and a sprinkle of zest.
Graham Cracker Crust and Whipped Cream recipes are from the 1973 version of The All Purpose Cookbook Joy of Cooking.
Key Lime Pie Filling recipe is from the bag of “Susie” Key Limes.