Category Archives: lime

Key lime (lemonish) pie with cookie crust

There are so many ways you can make key lime pie. Purists would tell you a certain way to do it, someone who wants to make it quicker would tell you another way. Basically it’s how you want to make it.

We went to Trader Joe’s this weekend, and they had Meyer Lemon cookie thins at the register. I had already intended to make key lime pie, but wasn’t sure what I was going to use for the crust. Once I saw the cookies, I knew I was going to use them. 

http://www.traderjoes.com/fearless-flyer/article.asp?article_id=38

 

Few things I might do differently with my key lime pie:

1. Always extra zest and juice. Always. If it calls for a teaspoon, I add a half a teaspoon more. 1/2 cup of juice becomes a tad more. I just like the extra tartness

2. For this recipe I used half key lime lemon juice, and half fresh lime juice. Gave it a lemon/lime combo

3. Zest in my whipped cream. *I just add some heavy cream (say 1/2 cup) 2 T of powdered sugar (more if you want) and whip until medium peaks. Fold in about 1/2 tsp of lime zest for flavor and color

 

My key lime pie:

Preheat oven to 350 degrees

Crust

Box of Trader Joe’s Meyer lemon cookie thins, crushed

2 T of melted butter

pinch of salt

 

Mix all ingredients together and place in a pie tin. Bake for 10-12 minutes or until edges are brown. Set aside while you make filling. 

Filling 

1 T plus 1/4 tsp lime zest (I usually use 4-6 limes)

2 egg yolks

14 oz (1 can) of sweetened condensed milk 

1/2 cup to 3/4 cup lime juice or a combo lime/lemon (I did a combo for this recipe)

*homemade whipped cream as described above 

 

Place all ingredients in a mixing bowl and mix until creamy and thick. Place in pie crust and bake for 15 minutes, or until middle is set. Let cool for up to two hours and add lime zest whip cream. Chill in fridge for five days if not serving right away. 

Enjoy!

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A key lime pie trick and many hats

key lime

We all wear many hats. And sometimes those hats can weigh us down. And sometimes we can handle juggling with no problem. Right now I think I am doing a pretty good job of handling my many hats.  I have had the good luck of branching out from baking, to baking for friends, to doing orders, birthday cakes, etc. I have been able to branch out from there and do magazines, recipe testing, and hopefully one day a cookbook with a dear friend. 2 years ago I would have laughed at anyone who said that food and food photography were going to be my late in life passion. But damn if I don’t love the obsession of a fruit or a dish you just have to make, and executing it just like you thought you could. Or a pie recipe or a cake recipe that sounds perfect for your mood, and you go for it. I am always planning what I am going to make ahead of time for something that might not even be coming up for quite awhile. I think it’s that oldest kid thing in me. So I made this key lime pie for a summer party last year. I am seriouly in love with this picture, I purposely made it look a little rustic because I feel pie, taking a pie to someone’s house is a tradition that has been happening forever. The secret to my key lime pie is the whipped cream-I add lime zest to it to give it that extra little kick. It tints the whipped cream with flecks of green in it. Try it sometime, it changes everything.