Hey everyone, guess what!? It’s finally suuuuummerrrrr!! It is Hot! I’m a little dissapointed that It was so cloudy for our Whistler getaway, (which also included a leaky condo, a cracked water pipe and a last minute transfer to the Chateau Fairmont…but that’s another story.) I hope everyone else is also enjoying the beautiful weather outside.
Sometimes the hot weather deters me from wanting to bake. Although I love baking, standing in a hot kitchen all day isn’t exactly what you want to be doing. Instead I’d rather head down to the beach, or walk my dog or just lay out in the backyard working on my tan – which, thanks to the weather, has been quite lack luster. But I still have so many things I keep seeing all over the web that I want to try and bake, or cook. I do cook a lot – and I mean a lot, I just don’t showcase it on here. I think if I had more time, and wasn’t working 6 days a week I might be able to. But I love to cook for my mom and brother, and my boyfriend Adam. I’ll be conquering one of my fears in cooking and baking this wekeend – dough! I’ve been wanting to make it for a while now, and I think I’ll try it with Pizza this weekend! And possibly cinnamon buns. I’ve been putting it off, and it’s been on my top 10 list of things I would like to make. If you have any pizza recipes – or dough recipes please share them!
Anywyas, the pie. I had eaten key lime pie one day after my shift at work, and I was really surprised at how much I liked it. I honestly don’t think I had ever eaten it before, at least not that I had remembered. Which doesn’t say very much about the pie now does it. I had made up my mind that I didn’t like key lime pie, so now I decided to set out and make one myself. I had found several versions online and in baking books but they all varied quite a lot. Some were made with only evaporated milk, some with heavy cream, some with egg yolks and some without, most frozen and some baked and refrigerated. I knew I didn’t want to make one that was frozen, because the one I had eaten was creamy and mousse-like. I decided to mix a few recipes together to create my own take on it. I had found this one originally by A Cooking Bird and it looked quite promising, and then also used Paula Deans as well as a reference and for the crust.
Just a side note, Paula dean now has bakeware at Michaeals! I bought the cutest little cupcake liners, only $1.95 each! Compared to the designer ones which are anywhere form $4-6, and was lucky enough to get a whole bunch of recipe cards and a little recipe holder box for my birthday from Adam :} Which also held an even smaller little blue box inside =) As well, his mom ( who also bought me all the different sized springform-pans before ) bought me the most perfect birthday present! She bought me something I had always wanted – a glass cake pedastal with a glass lid! I was so excited when I opened up the large present to see it. It can also be turned upside down to use as a punch bowl! Along with that she also got me a super cute teatowel that has little cupcakes and “cute as a cupcake” on it, and a cook book I had been swooning over – Hello, Cupcake! Perfect for my new endevaur! Now I can tote my creations around in a luxury stand, which is what I’m sure she had in mind for all the confections I may bring over in the future…hehe. Needless to say I was pretty spoiled-sweet =) – not rotten.
Back to the pie, I went to two different market’s, well one and a Thrifty Foods, to find Key Limes but sadly the Florida import hasn’t made its way to the West Coast yet. So I had to make it with regular limes, which I’m sure are pretty much the same but hey, what’s in a name. So this is simply Lime Pie. It’s tart and sweet and deliciously creamy. You could eat it plain, with cream or ice cream even. If you’re still a Key Lime Pie virgin, like I was I suggest darting out and buying some limes, key or regular, to try it out yourself! It’s refreshingly sweet for this hot summer weather.
Key Lime Pie
hey, if you got key limes use ’em!
- 2 cups graham cracker crumbs
- loose 1/4 cup firmly packed brown sugar
- 1/2 cup butter, melted
- 1 cup medium shredded coconut
Preheat oven to 350 degrees F.
In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter. Add coconut and mix. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
Turn oven down to 325 degrees F.
In a large bowl, with an electric mixer at medium speed, beat together the evaporated milk, egg yolks, lime juice, cream and zest until blended. Add in the sugar and continue mixing.
Once it is fully combined, carefully pour the filling into the cooled pie crust. Return the baking pan to the oven and bake for about 30-35 minutes. Remove from oven and let cool slightly, then transfer to the fridge to cool for at least 4 hours or longer.
Once your ready to eat, you can top it with whipped cream if you like!