August 11th, 2012
I have yet to meet someone who doesn’t like key lime pie. Think about it. Have you ever heard someone say “yeah, I just don’t like key lime pie”? (If so, these are likely the same people who prefer their brownies cakey and fluffy. It’s best to not associate with these unsavory types.) (Normal) people go all crazy for key lime pie, especially after a gluttonous steak dinner when the server tells you it’s their signature dessert or whatever.
So let’s get cracking. Once you get past the task of juicing 1,200 little limes, it’s really an easy dessert to make. I tend to make them in little tart pans (like pictured), but I don’t know why because it’s just more work. Throw your crumbs in a big tart pan, press ’em in and bake them for a bit, and then add your limey-sugary-eggy mixture and bake until set. Other than adding a huge plop of whipped cream (real whipped cream, I implore you!) on top, the pie is good to go.
Oh- and one thing- you can’t make or serve key lime pie unless you say it with a southern accent… key lime pah… say it now. There.
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