I made a Key Lime Pie

[warpedskydiver 0]

So I made a key lime pie, damn it takes a lot of limes to get enough juice to make two pies...

Oh well, they did not turn out being the best looking pies, but they sure are tasty.

I made them with half the sugar as usual, and lightly coated the tops with light brown sugar after baking....mmmm

[Jewels 0]

It's not even 10:00 a.m. here but that sounds delicious. Now I'm hungry.

TPM Sister #102

[LuckyMcSwervy 0]

Yum!!!!!!!!!!! That's my specialty! Actually, I use the recipe on the back of Nellie & Joe's Key West Lime Juice, but it is still tasty!

What time should I come over for dessert??

And I'm also now craving chocolate covered Key Lime pie on a stick from the Blonde Giraffe in Key West!!!

Always be kinder than you feel.

[normiss 891]

So what color did they come out as?

[lilDevil 2]

can I have the recipe please ?

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" Cant keep a good woman down "
Angels have wings, but devils can fly !

[warpedskydiver 0]

Kinda caramel colored...

[warpedskydiver 0]

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

For the graham cracker crust:
Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.

Lower the mixer speed and slowly add the lime juice, mixing just until combined and no longer.

Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

[lilDevil 2]

Thank you btw wtf is a Graham cracker ????

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" Cant keep a good woman down "
Angels have wings, but devils can fly !

[Squeak 17]

Quote

Thank you btw wtf is a Graham cracker ????

i think they are like vita-wheats

You are not now, nor will you ever be, good enough to not die in this sport (Sparky)
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How's yours doing?

[airdvr 210]

Mmmm...my favorite

http://www.youtube.com/watch?v=jle9Pe2NWFg&feature=related

Please don't dent the planet.

Destinations by Roxanne

[piratemike 0]

Oooo, key lime pies are awesome.

I haven't made one in a few years.

FYI, a lot of the "key lime" pies in the store have dye in them to make them appear green.
I true key lime pie is usually a yellowish, to a golden color.

Not that I normally have enough time to look at the color before it's gone.

[Rainbo 0]

And you didn't freakin' call you douche-bag (another bag name from the old days).

Rainbo
TheSpeedTriple - Speed is everything
"Blessed are those who can give without remembering, and take without forgetting."

[pinkfairy 0]

Chicago, huh?

A little far to come and eat cake, but the great thing about travelling westwards is that you have to deal with the jetlag later.

Relax, you can die if you mess up, but it will probably not be by bullet.

I'm a BIG, TOUGH BIGWAY FORMATION SKYDIVER! What are you?

[warpedskydiver 0]

Hey I would have called you, but then you would have distracted me and eaten the whole fucking thing, I mean hey you are not able to run that fast, just faster than me.

I will make more

I guess I did it right if they are supposed to be golden or a bit darker.

They sure tasted good.

[normiss 891]

Yellow is the preferred color - yellowish/gold I guess it is....so long as it's not green!