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Thursday, May 10, 2012

Itz Summa TiME!

School is OUT and I am HOME and I FINALLY have a kitchen. Over the course of the year, I've been kitchen-deprived, and I've dealt with this deprivation by creating a list of yummy things to make when I returned to home sweet home. And, now the time has come. I've been home for 48 hours and haven't left my kitchen, clearly I am making up for lost time. Expect MANY new recipe posts and videos to come! I had to kick off the summer cooking with something that just screams SUMMER! For me, that is pie, specifically Key Lime Pie. The crust is crumbly, buttery, and crunchy, contrasting perfectly with the thick velvety texture of the smooth lime filling. Packed with fresh lime zest and lime juice and topped with homemade whipped cream, this pie is the definition of summer #winning. It disappeared in a matter of seconds. I also didn't use key limes...oops? Yes, it might seem like a federal offense to strict adherents, but 4real, its really not a big deal. Seriously, this is so easy, make this now, feel like a star, and welcome summer the right way.


Recipe courtesy of The Pioneer Woman, Ree Drummond.
*okay, made this again and added more condensed milk and liked it much better as it was thicker in consistency. DO THAT

Ingredients
Crust
18 whole Graham Crackers
1/2 cup sugar
1/3 cup melted butter

Filling
1 tbs lime zest
1/2 cup lime juice
2 whole egg yolks
1 1/2 cans (21 oz.) Sweetened Condensed Milk

Recipe: Preheat the oven to 350 degrees. For the crust, crush the crackers in a food processor or ziploc bag until they are pretty fine crumbs. Pour them into a bowl and stir in the sugar and melted butter. Press into a buttered pie pan and bake for 7 minutes until the crust is golden and set. Remove from oven and let cool until the filling is ready.


For the filling: Mix the lime zest, juice, and egg yolks in a bowl with an electric mixer.
Do NOT skimp on the zest. It makes the pie.

Add in condensed milk and mix on high until well combined and the mixture is thick and smooth. Pour into the crust.

Bake for 15 minutes, until the pie is set and not jiggly. Cool pie to room temperature. Then cool the pie in the fridge for at least 2 hours. The longer you cool it the better it is, tastes SO good cold!

 How to eat: Top with a heap of fresh whipped cream, take a bite, and happily sink into summer.
Round 2:
 so pretty and thick


summa time and the livin is E-Z
xoxo
hungreegirl. 


1 comment:

  1. Gotta try this for Uncle Loren; it's his fave.

    ReplyDelete