Wow. It's July 2nd already. Summer is really flying by (as it usually does). We decided to take a month off from Cookie Confessions as we have all been extremely busy with work + various summer-time activities. Both Katie + Nikki have recently moved so we can look forward to their contributions from their new kitchens.
It's hot in Chicago. I've been having some trouble coming up with summery sweets to try because as I've said before, I always want chocolate. Trying to steer away from chocolate I made a Key Lime Pie a couple weeks ago. I used a recipe from Mar-a-Lago, Donald Trump's private club in Palm Beach FL. I saw this recipe on Oprah a while back, I'm glad I tried it- it's reallllly delicious. I'm not usually a huge fan of Key Lime Pie but it was cool + tart, exactly what you need on a hot summer night. Enjoy.
Key Lime Pie
Mar-a-Lago via Oprah.com
Gramham Cracker Crust:
3/4 pound graham crackers
4 tbsp. sugar
2 sticks butter, melted
1/4 tsp sea salt
4 egg yolks
1 can sweetened condensed milk (14 oz)
2/3 cup fresh Key lime juice
1 lime, grated zest
1 cup heavy or whipping cream, chilled
2 tbsp confectioners' sugar
1/2 tsp. vanilla
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: 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, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.