Friday, February 27, 2009

Key Lime Pie

It seems that a lot of folks are depressed this time of year. Walking around my city, I see long faces, furrowed brows, and stiff upper lips. Maybe they feel like winter will never end. If you're one of these seasonally-affected souls, maybe something cool, tart, and tropical will raise your spirits. I present to you my recipe for Key lime pie, one of my favorite desserts (and breakfasts!) and beloved by those who have sampled it. The recipe makes two luscious, rich-rich pies. Eat them up within a few days, or share with friends.

Key lime pie

1 ½ cups Key lime juice (I like Nellie and Joe's brand)
3 cans sweetened condensed milk
2 eggs
2 crumb crusts (purchased or homemade)
Whipped cream (optional)

Preheat oven to 350.

Pour milk, juice, and eggs into a large bowl and beat at medium speed until blended, then at medium-high speed for a good 7-10 minutes. This keeps the pie from seeping and sogginess under refrigeration.

Pour mixture into pie crusts, dividing evenly.

Bake at 350 for 15-20 minutes (10-12 minutes if you’re only making one pie). Cool on wire rack until room temperature, then refrigerate until cold. Serve topped with whipped cream if you like.

If making your own crust, try substituting ground almonds for part of the crumbs. Mmmmmm!


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