This weekend was Father’s day, and every year my hubby asks for the same thing: Key Lime Pie!!! This deliciously refreshing, tart, yet sweet dessert ranks supreme in our house. The scratch dessert is perfect for a hot summer day. Sweet enough to tickle those taste buds, yet light enough to be enjoyed on a balmy evening.
2 cups of graham cracker crumbs
1/4 cup of white sugar
1/3 cup of melted butter
Mix the ingredients together until combined and press into a pie dish. Bake in a 350-degree oven for 10 minutes until slightly golden.
1 can of sweetened condensed milk
2/3 cup of key lime juice (lime juice can be substituted)
4 large egg yolks, plus one whole egg
2/3 cup of heavy cream
1/2 tsp of lemon zest
drop of green food color (optional)
In a large, clean mixing bowl place the eggs, zest, and sweetened condensed milk. Mix until thoroughly incorporated.
Add the heavy cream and finally, the lime juice, mix again (the mixture should become thickened).
Add the green food color and mix until pale green is achieved.
Pour into baked pie crust and pop into a 350-degree oven for 15 minutes.
Remove from the oven and allow to cool before refrigerating. When immediately out of the oven, the pie should be barely set (the center may jiggle a little).
Whip heavy cream in a clean bowl, add 2 tsp of powdered sugar, a tsp of vanilla and the zest of a lime. Spoon over pie generously and sprinkle with a little more zest.