We’ve been experiencing a record setting heat wave where we live which makes me want to turn on my oven as little as possible. We were having friends over for dinner and I had not taken the time to make the homemade ice cream I’d initially planned on serving. I still wanted a light and airy summery dessert but was also in a time crunch to create it.
I decided to make a key lime pie. I love anything tart or sour and it seemed like an appropriate summer dessert. I set off to purchase the needed ingredients and thanked myself profusely for my recent investment in a lime juicer! If you don’t currently have a hand held juicer, I’d highly recommend purchasing one. It may not be a tool you use regularly but when you need it you will be so glad to have one. They are very inexpensive and can be purchased at any kitchen store, such as Sur la Table.
The grocery store only had the larger graham cracker crust with 2 extra servings. Since the pie mixture didn’t completely fill the crust, I topped the pie with a 1 inch layer of homemade whipped cream. I promise, no one will ever be upset if you top anything from your kitchen with homemade whip cream. It’s yummy and delicious and adds creaminess to any dessert. Or use it to sweeten your coffee. The list of possibilities goes on and on and on. Oh the options! That makes me think that tomorrow’s post must be about whipped cream! But back to Key Lime Pie…
Key Lime Pie
- 5 egg yolks, beaten
- 1 can condensed milk
- ½ cup key lime juice
- graham cracker crust
Preheat your oven to 375. Combine egg yolks, condensed milk and key lime juice. Pour into graham cracker crust and bake for 15 minutes.
Let the pie come to room temperature and then refrigerate. When ready to serve top with homemade whipped cream. Use key lime slices for garnish. Eat and enjoy!