Posts Tagged ‘key lime’

Key Lime Pie

Monday, June 29th, 2009

I know I start a lot of posts this way, but really, I mean it this time: David loves Key Lime Pie. And what do I do when I find out that David likes something? I learn to make it.

It had actually been over a year since I made him this treat–since about the same time that we got engaged–so I figured he was due. Plus, I saw a post about Key Lime Pie that had me drooling just a little bit over at The Pioneer Woman.

I’ve been very happy with my existing Key Lime Pie recipe, but the Pioneer Woman’s pie features about twice as much graham cracker crust as other recipes, and I think that’s the way to go. So I took off with that idea, and made my regular recipe in an extra deep salty-sweet graham cracker crust.

And it was good.

I managed to take a picture before we ate it all, but the pie is long gone. If David’s good, maybe I won’t wait another year to bake him another one. Actually, since I practically injured myself juicing all those little baby key limes this time around, he can probably have another whenever he wants to take care of the juicing. That sounds like a pretty good deal.

Key Lime

Double Crusted Key Lime Pie

For the Crust

  • 18 graham crackers (1 cracker=1 full rectangle, not a square)
  • 1/3 cup sugar
  • 1/3 cup melted butter (salted)

For the filling:

  • 4 egg yolks
  • 1 3/4 cup of freshly squeezed key lime juice. (I do think freshly squeezed is better, even though it’s a pain)
  • 14 ounce can of sweetened condensed milk
  • 1 1/2 tablespoons key lime zest, plus more for garnish

For the whipped cream topping:

  • 1 cup of heavy whipping cream
  • 2 tablespoons of confectioner’s (powdered) sugar

1. To make the crust: Crush the graham crackers in a food processor. Transfer to a bowl and stir in the sugar and melted butter. Press into a pie pan and bake for 5 minutes at 350 degrees, or until golden and set. Remove from oven and set aside to cool while you make the filling.

2. To make the filling: Place egg yolks and lime zest in the bowl of your stand mixer, fitted with the whisk attachment. Whip these together until the eggs are light and fluffy. This will take several minutes–the eggs will become a light, lemony yellow, compared to the golden yolk color you started with. Turn the mixer down to low, and drizzle in the condensed sweetened milk a little at a time. Continue mixing until just combined. When the milk is incorporated completely, add the lime juice and start the mixer again to get everything mixed thoroughly as soon as possible. As soon as the lime juice is stirred in completely, pour the filling into your prepared graham cracker crust. Bake the filled pie at 350 degrees for 12-15 minutes, until the filling is set. Allow to cool to room temperature, then chill in the refrigerator for at least two hours before serving. The colder the better!

3. For the whipped cream topping: In the bowl of your stand mixer, fitted with the whisk attachment, combine the cream and powdered sugar. Mix on high until stiff peaks are formed.

Serve each slice of chilled pie with a good dollop of whipped cream and a bit of lime zest for garnish.

Note: If you like sour things at all, you owe it to yourself to make this. If you’ve never been to Key West, you’ve probably never had a real tart Key Lime pie, but that’s how it should be. Cold and creamy and tart enough to make your mouth pucker (just a little!) until the whipped cream and graham crackers come together to sweeten the deal. Yum!

Key Lime Coconut Cake

Friday, March 20th, 2009

David has two ultimate favorite desserts: Key Lime Pie and Coconut Cake.

So imagine my reaction when I saw this recipe for a Key Lime Coconut Cake on Smitten Kitchen…it went something like “I HAVE to make this for David. Now.”

So I did. The cake is very light and very sweet, and really marries the two flavor profiles nicely. I enjoyed the toasted coconut on top of the cake, and the tang from the key limes. It didn’t have that mouth-popping tart of a real key lime pie, of course, but there was plenty of lime flavor.

Smitten Kitchen‘s Key Lime Coconut Cake
Adapted from Gourmet Magazine

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Preheat oven to 350°F with rack in middle. Generously butter an 8- by 8-inch square or 9- by 2-inch round cake pan and line bottom with a round of parchment paper.

Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

Note: If you don’t have self-rising flour (and I didn’t) you can follow Deb’s instructions to make your own. For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift the mixture. Measure your self-rising flour from there.

I’m sure I’ll end up making this again. David liked it a lot, and it was much, much easier than the insanely labor intensive Coconut Cake recipe I’ve made. Maybe a little more difficult than the Key Lime Pie recipe I use. Still, it was very good.