Monday, June 20, 2011

{how delicious} Key Lime Pie

Has anyone else noticed that the only recipes I ever post anymore are for dessert? I should probably examine this, perhaps even try to remedy it. Later, though. I need to finish the cupcake I'm currently eating.

Priorities, people. PRIORITIES.

This particular recipe is one I got from Pioneer Woman, but I added a little Talia twist to it. I know it's quite delicious simply doing it her way (after all, when is anything she makes not delicious?), but, in my humble opinion, it is the twist that makes it absolutely divine.

Pioneer Woman's Key Lime Pie... with a teensy Talia twist

■18 whole Graham Crackers (the 4-section Large Pieces)
■⅓ cups Sugar
■⅓ cups Butter, Melted

■1 Tablespoon (heaping) Lime Zest
■½ cups Lime Juice
■2 whole Egg Yolks
■1 can (14 Oz) Sweetened Condensed Milk
Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

 Note from me: This recipe is for one pie, but I found that her recipe for graham cracker crust easily made two pies. So I doubled the filling and made two... which was a good thing, because they were BOTH promptly devoured.

Since I have no pictures to go with this post, here's the link to her original post, complete with her beautiful pictures.

And now that Pioneer Woman has supplied us with the delicious pie... it's my turn to contribute something.: whipped cream with booze in it.

How can you go wrong with that? ;)

This is THE topping for this pie. It complimented the lime so well and was just... perfection.

Vanilla Rum Whipped Cream

2 cups heavy whipping cream
1/3 cup pwd sugar
2 tsp vanilla
2 tsp rum

In a mixing bowl, beat cream on high until soft peaks form. Add sugar, vanilla, and rum, beating on low until mixed in. Return mixer to high and continue to beat until stiff enough (what's the proper term for "whipped cream consistency? I have no idea... but you know what whipped cream is supposed to be like, and I know you'll get it right. You're smart!) I will say that these amounts are all approximate, since I just kind of added until it tasted right. Use more or less of the sugar, vanilla, or rum, depending upon how you like it.
Place a dollop, or several, on top of a slice of pie. Refrigerate any leftovers, to be eaten with a spoon if you feel like it (I've done it, I'm not going to lie).

This was something I made for a night when all the band guys were over, a little treat for them after their practice. It's so much fun to bake for all of them, and I always feel so appreciated when they ever-so-graciously exclaim over it and eat as much as they can... sometimes even waxing eloquent. hehe. I love seeing the people I love enjoying the food I made for them. So rewarding.

Go now and make this for the ones you love... they'll love you right back for it, I promise. :)


Alyssa said...

That sounds deeeeeeeeeeeelicious, especially the boozy whipped cream :) Invite me over next time, kay?

bandofbrothers said...

hahaha. i love your priorities. you are too funny! love you!

Olive Oyl said...

yum. this looks delicious. anything with sweetened condensed milk is always delicious. is it weird that i used to dip a spoon into a can of this stuff as a kid an lick it all up? yes. so gross. in a "this is so grossly delicious" kind of way. :)

Ali said...

Hi! I'm catching up on your blog after a log while ;) your girls are so cute. Just had to commet here cause I made this same pie just this morning for the first time!! Next time, I am totally doing your twist on the whipped cream. Yum!