Citrus

Simple Key Lime Pie

~ Marlee And Christie ~ 4 Comments

Simple Key Lime Pie

Happy August! Can you believe it’s already August? Where has the year gone? It feels like yesterday we just started our blog, and it’s been four months! Four wonderful months!

Are you tired of cloyingly sweet desserts? Then this recipe is perfect for you. Key Lime Pie is not overly sweet and and perfect for those who like desserts but not sickeningly sweet ones. Key Lime Pie is light and refreshing and perfect for a hot summer day.

Traditionally, in key lime pie you use the egg yolks in the pie and save the egg whites to make a meringue topping, but we decided against a meringue topping and stuck with powdered sugar, but you can make a meringue or a fresh whipped cream. The day we made this, we didn’t have cream so we went with the classic and simple powdered sugar.

Can you guess where Key Lime Pie originated? If you guessed The Florida Keyes,  you’re correct! And you get a pie! Well, only if you make this super easy recipe! We promise this recipe is a crowd pleaser.

One more tip for the road, if you come across key lime pie that is green that pie is not correct. Key lime pie should be a pale yellow because real key lime juice is a light to pale yellow color.

Simple Key Lime Pie

Simple Key Lime Pie

Simple Key Like Pie with Coconut Whipped Cream 

Ingredients 

For The Crust:

  • 1 1/3 Cups Graham Cracker Crumbs (finely ground)
  • 2 Tablespoons Sugar
  • 1 Tablespoon Key Lime Zest
  • 1 Stick Butter (Melted)

Filling:

  • 1 (14 oz) Can Sweetened Condensed Milk
  • 4 Large Egg Yolks
  • 2/3 Cup Key Lime Juice (Fresh, but bottled is okay)
  • 1 to 2 Heaping Tablespoon Key Lime Zest

Topping 

  • Fresh Whipped Cream
  • Fresh Powdered Sugar

Step 1: 

Preheat your oven to 350°F.

Step 2: 

In a food a processor, grind graham crackers until they are finely ground. Next, add the sugar and zest and pulse to combine. Then, with the food processor running, slowly add the melted butter until the graham mixture looks slightly moist.

Simple Key Lime Pie

Simple Key Lime Pie

Simple Key Lime Pie

Step 3: 

Pour the mixture into a 9-inch pie plate and press the mixture evenly into the bottom and on the sides. Bake the crust for 10 minutes, then remove and let cool.

Simple Key Lime Pie

Simple Key Lime Pie

Simple Key Lime Pie

Step 4: 

While the crust is cooling, mix together your egg yolks and condensed milk until smooth.

Step 5: 

Next, add the key lime juice and zest and whisk by hand for about 1 minute. The mixture will be smooth and will have thickened slightly.

Simple Key Lime Pie

Step 6: 

Pour the filling into the pie pan and bake in the middle of the oven for 15 minutes. Remove and let cool on a wire rack. Allow the pie to cool to room temperature before covering and putting in the fridge. Chill for at least 3 hours or until set.

Simple Key Lime Pie

Simple Key Lime Pie

Key Lime Curd

~ Marlee And Christie ~ Leave a comment

Today’s recipe is a spin on our Meyer Lemon Curd, but instead of lemons we decided to make use of key limes!

Just like the lemon curd, you can put this curd on basically anything! Toast, put it in tart shells, eat it with a spoon, you can’t go wrong.

Look at how beautiful those little limes are! So bright, and packed full of flavor. Like Meyer lemons these little guys are much sweeter than normal limes.

Key Lime Curd

Key Lime Curd

Ingredients: 

  • 1 Bag of Key Limes
  • 1/2 cup Key Lime Juice
  • Key Lime Zest (from the limes used for juice)
  • 1 1/2 cup bakers sugar
  • 1 stick of unsalted butter (room temperature)
  • 4 large eggs
  • 1/8 teaspoon kosher salt

Step 1: 

Zest the limes before juicing. After you’ve zested the limes, juice them.

Step 2: 

In a food processor pulse together the sugar and lime zest until the lime zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Step 3: 

Cream together the butter and then mix in the butter.

Step 4: 

Beat in the eggs one at a time and then add the salt and lime juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

Step 5: 

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken. Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Key Lime Curd