December 15, 2005

Weekend Cookbook Challenge #1 - Key Lime Pie





The first photo had dainty little dollops of cream to be polite. This is how I really ate it. Drowning in whipped cream..mwor!


Key Lime Pie

1/4 c. fresh lime juice, preferably from Key limes
One 7 oz. can sweetened condensed milk
1/2 c. heavy (whipping) cream
One 9-inch graham cracker pie crust (I used the boxes of graham cracker crumbs + 5 T. melted butter, pressed into pie plate)
1 tsp. grated lime zest (skipped this, didn't care for the fancy fro fro)


Combine the lime juice, condensed milk and blend thoroughly in a medium sized bowl. Whip the heavy cream in a second bowl until stiff peaks form. Fold the whipped cream into the milk mixture. Spoon the filling into the prepared pie crust. Sprinkle with lime zest and refrigerate, uncovered, until firm, 2 to 3 hours. Makes one 9-inch pie, serves 8. Yum!
Recipe from the Rock & Roll Diner Cookbook