Sunday, September 5, 2010

Mr. E 's Not-So-Key Lime Pie

Mr. E's birthday was last week.  He's not a fan of cake...he'll eat it, but he'd never request it.  He wanted PIE...Key Lime Pie.

I waited until the night before his birthday to run to my favorite grocery store.  My favorite grocery that stocks EVERYTHING....espresso powder, dutch-process cocoa, Marcona almonds, vanilla bean paste...and they had no.Key.Limes.

So, here's what you do when your store is out of Key Limes...you make LIME PIE.  And it is sweet and creamy and tangy....I'll never cry over Key Limes again!


Not-So-Key LIME Pie
{modified from Betty Crocker Cookbook (Bridal Edition)}

graham cracker crust for a 9" pie pan
3 eggs
1 (14 oz) can sweetened condensed milk
1 and 1/2 tsp. lime zest
1/2 c. lime juice
sweetened whipped cream

Make and pre-bake the graham cracker crust (here is the one I used, oh how I love it...a little salty, sweet, perfect).  Let cool.

Preheat oven to 350.

Beat the eggs, condensed milk, zest and juice until well-blended.  Pour into the prepared pie crust.

Bake 30 minutes, or until set.

Cool on a wire rack for 30 minutes to 1 hour.  Transfer to the refrigerator and let chill at least 2 hours.

Dollop on sweetened whipped cream or pipe on using a large star tip.
The birthday boy was happy....and never missed those Key Limes!

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