Sunday, February 6, 2011
The Limey is a slang term for the British, it comes from a term used for sailors in need of lime juice (or citrus) to ward off scurvy. The Limey is also a Steven Soderberg film about a mean ass-kickin' Brit out for revenge. Well, my Limey (my key lime pie limey) is just as mean! Deliciously mean, and ready to kick your lime cravings and scurvy scrapes forever!
I have to make a confession before we get to far into this post. The above key lime pie photo is not of the pie I made. *Gasp!* I know, it's hard to swallow. The truth is I baked five (yes, five) key lime pies in the month of January. You'd think with five opportunities one would manage to snap a single shot. But the real truth is that this pie recipe is so mean and so delicious that each pretty pie was deliciously devoured before photos could be fetched. Yes, it's that good! (Not to mention a two month all-you-can-eat supply of limes growing on the tree behind the house).
This recipe is so tasty, and so simple, it will surely swirl a curl into your hair. So, bring out your bad British accent and start zestin' and squeezin those limes. Because in no time you'll have yourself some lovely lip-licous limey pie!
(AKA: The Best Key Lime Pie You Ever Did See...and Eat!)
1 Graham Cracker Pie Crust (store bought or make your own)
1/2 Cup Fresh Squeezed Lime Juice (key limes are ideal, but any limes will work)
2 Tablespoons of Lime Zest
1 Can of Sweetened Condensed Milk (14 oz.)
4 Egg Yolks
Cool Whip or Whipped Cream
Slices of Lime
1. Preheat oven to 35o degrees.
2. Combine lime juice, zest, condensed milk, and egg yolks in a bowl.
3. Whisk with a stand mixer or hand beater for one minute.
4. Pour mixture into graham cracker crust.
5. Bake for 20 to 25 minutes (until set).
6. Chill pie in refrigerator for 2 hours.
7. Serve with a dollop of whipped cream and garnish with a slice of lime!
Now wasn't that easy?