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Of course we all know by now that this blog, for the most part, focuses on eating in a healthful manner. That's a fact but there are times in our lives where we go on vacation or eat "off track" for special occasions in our lives.
In the past week, our family has had two of these occasions and they were back to back. Our vacation was great and right after we returned we had relatives from Louisiana visit for a few days. It was wonderful and I had two occasions and excuses to eat Key Lime Pie!
Now it's back to my everyday eating "on track" pattern. I've already steamed broccoli and cauliflower. I've made a big batch of split pea soup. I love having a healthy eating pattern in place. It's made a huge difference in my life. Just this past week it dawned on me that I once had an out of control eating pattern where everyday seemed to be a "special occasion" to eat "off track". I don't live that way any longer. That's why I've been able to stay in shape for over two years now. That's why I thoroughly enjoy the special occasions where I do eat "off track" in my life.
Now, let's get back to the great recipe for Key Lime Pie! It's wonderful to have around for "special occasions" in your life. I hope you enjoy it also. If you have any questions just write me back and I'll fill you in! Please note, I will be including recipes in the future in my blog posts. I will also be sharing a new great recipe for pulled pork! Make sure you subscribe to my posts and have your friends and family hop on board also. Some great things are coming!
Key Lime Pie
Crust
1 1/4 cup of graham crackers crumbs
2 tablespoons granulated white sugar
6 tablespoons melted butter
Filling
2-14 ounce cans of condensed milk
6 egg yolks only
1/2 cup of Kermit's Key Lime Juice or the juice of around 20 little key limes (I suggest you order the key lime juice on line at www.keylimeshop.com) You can make four pies from one bottle. It's called Kermit's Key West Key Lime Juice.
Topping (optional)
1/2 cup heaving whipping cram
1 tablespoon of granulated sugar
Use a 9" pie pan only.
Make the crust and press it into the pie pan on bottom and up all sides. You don't have to make it go over the top perfectly. Take a large spoon and press it firmly into the pan. I then bake the crust for 10 minutes at 350. This makes it harden slightly and it firms it up.
Take the crust out and set it aside. Lower the temperature of the oven to 300.
Begin to beat the egg yolks with an electric mixer with the whisk attachment until pale and fluffy. About three minutes. Slowly blend in the condensed milk and beat until you have a light and fluffy mixture for a couple of minutes also. Scrape down the sides of the bowl and beat in the key lime juice.
Pour the filling into the crust and bake for 15 minutes at 300. The pie should be firm after this amount of time.
Remove from oven and place on a wire rack to cool. Once it has been cooled you can cover it loosely and store in the refrigerator to chill. You can serve it after it has chilled. It can be made a day or two before.
I like to make small rosettes with the whipping cream. Just beat the whipping cream until soft peaks form. Add in the sugar and beat until stiff peaks form. You can purchase the little tips made by Betty Crocker in the decorating section of the grocery store. You can make your own decorating sleeve by snipping a small hole out of the tip of a small plastic sandwich bag. Insert the small rosette tip and simply fill the plastic bag with the whipping cream. You can proceed to make the small rosettes all around the top edge of the key lime pie. Truthfully, I tried this method once and it works but it was sort of a mess. I know it will be easier next time but it was a heck of a lot of fun and it came out so pretty! I'm considering upgrading to a professional type tip/bag for the future.
Have a great day! You have to make this pie! Everyone will absolutely love it! Trust me!
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