06 August 2010

Key limes for key lime pie, of course.

August 3rd usually means key lime pie in our house. It's B's birthday. Sometimes he requests a different birthday treat (tres leches layer cake with a spicy Meixcan chocolate frosting, or German chocolate cake), but most years are key lime pie years. Not a bad way to start a new year.

I make it with fresh key lime juice (not the bottled stuff), a regular pie crust (they didn't have graham crackers in the Keys back in the day), and a meringue topping (so much better than whipped cream).

Have you seen Dexter's search for the perfect key lime pie for Camilla? This is it:

Key Lime Pie
pre-bake a 9 inch pie crust

whisk together:
1 14oz can of sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
the grated rind of a few key limes

pour into the pie shell and bake at 350 for 10 minutes, let it rest for 10 minutes, then chill it for a few hours or overnight

for the meringue topping:
whisk 3 egg whites, a pinch of salt, and a pinch of cream of tartar until soft peaks form
whisk in 6 tbsp of powdered sugar until stiff peaks form
bake at 400 for 10 minutes until well browned

in sliced form

On a side note, Dexter has quickly become our new obsession.

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