Thursday, September 6, 2012

Karyn Cooks: Key Lime Pie and Whipped Cream

I haven’t done a Karyn Cooks in a while ... although I have been cooking! A few weeks ago, I was at the Farmer’s Market. I just had my debit card and was told I had to spend $10 to be able to use it. I was just over a dollar away and there was a line of people behind me so I grabbed the closest thing: a bag of key limes.

Driving home, I had no idea what I was going to do with key limes. The only thing I could think of is pie. So I went on line and found this surprisingly quick and easy key lime pie recipe. I made my own whipped cream too. If you use lime juice (and don’t squeeze your own key limes), this whole thing can be done in 30 minutes.

Key Lime Pie

5 egg yolks
½ cup lime juice
1 can sweetened condensed milk (14 ounces)
9-inch Graham cracker crust

Preheat oven to 375 degrees.
Mix the egg yolks, lime juice and milk together.
Pour into graham cracker crust (unbaked).
Bake for 15 minutes. Remove from oven and cool.

If you want to make it pretty, you can top in with whipped cream (recipe below) and or lime slices.

Whipped Cream

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. (I used an electric mixer and not a wire whisk for mine).

Key Lime Pie recipe and Whipped Cream recipes courtesy of All Recipes. 

No comments: