Key Lime Pie

Ordinarily I'm not superstitious, but after a horrific Friday the 13th, (my next post), we decided we are in need of a cruise to nowhere!  When I think of my favorite guilty pleasure on a cruise, without question it's Key Lime Pie.  It's just the perfect sweet and sour, creamy-crunchy, melt in your mouth dessert.

With company in town and a big bag of limes in the fridge, I got busy.  Lucky for us, I was able to 

snap a few inspiring images before this baby was history!  If you are in need of a little get-away from life as usual, this is a tasty one.

Key Lime Pie

Crust:

• 1-1/4 cups Graham Cracker Crumbs
• 3 Tablespoons sugar
• 1/3 cup melted butter or margarine

Filling:

• 4 egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 2/3 cups fresh Key lime juice
• grated zest from 2 limes

Creamy Topping:

• 1 cup heavy whipping cream
• 2 Tablespoons confectioner's sugar
• 1/2 teaspoon vanilla extract

Preheat oven to 325.  Combine graham cracker crumbs, sugar and butter and blend thoroughly.  Pack mixture firmly into a 9" pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.  Bake the crust for 10 minutes.  Remove from the oven and allow the crust to cool.  While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest  at high speed until fluffy.  Gradually add the condensed milk and continue to whip until thick.  Now lower the speed of the mixer and slowly add the lime juice until incorporated.  Pour the filling into the crust and bake for 15 minutes.  Cool on a wire rack and then refrigerate for at least 2 hours, preferably overnight.  Before serving, whip the cream, confectioner's sugar and vanilla until nearly stiff.  Evenly spread whipped cream on top of the pie and garnish with a slice of fresh lime.  Serves 6-8.

Happy Cruising Friends!