Key Lime Pie

As you all know, baking is not really my thing as much as cooking is. However, lately I have been trying to grow in this area. Don't get me wrong. There is nothing better than something home baked. Plus, the outcome, when done right, is so satisfyingly beautiful with baking. The reason why it is not my favorite is because it is much more of a science than an art--you can't really play around with baking. Regardless, there are a few things I have attempted that have gone quite well. One of them is my Key Lime Pie. 

I had actually never eaten Key Lime Pie until a few years ago. Zach and I went down to Florida to visit his parents and I had my first taste one night when we went out to dinner. Oh. My. Gosh. So delicious. I decided right then and there that I would master the art of the Key Lime Pie. Every once in a while my mother-in-law drops off a huge bag of key limes and Zach and I go to work. 

It's actually a pretty simple recipe--aside from squeezing all the little baby limes.

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Key Lime Pie

1 1/4 cups graham cracker crumbs

2 Tbs Sugar

4 Tbs melted butter

2 (14 oz) cans of sweetened condensed milk

1 1/4 cups key lime juice (you can use regular limes but it's not as good)

2 large eggs, lightly beaten

1/2 cup creme fraiche or sour cream

2 Tbs powered sugar

Garnish with grated lime zest and lime wedges

Method: 

Preheat oven to 325. Mix graham crumbs, sugar, and butter with hands and press firmly into a 10-inch pie plate. Bake at 325 for 15 minutes (or until lightly browned). Let stand 15 minutes.

Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust and bake at 325 for 18-20 minutes (or until set). Chill at least 4 hours. 

Combine creme fraiche and powdered sugar. Spread evenly over chilled pie. Garnish. 

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I've decided that I want to get good at making cupcakes so that will hopefully be a personal challenge you will hear more about in the future. I also am desperate to find a fabulous Red Velvet Cake recipe. Any suggestions???