Divine Key Lime

I think I may be a baker at heart - I just love creating charming, sweet things for charming, sweet people.  It's true, I've always had a weakness for sugar (Mom can vouch for this), but for me, baking is so much more than pleasing my own imploring taste buds.  I positively love the delight that friends and family emit when crunching down on a warm oatmeal chocolate chip cookie, or when slicing into a cool, creamy fruit tart that's been prepared, just for their own culinary craving.

In order to witness this blissful encounter, however, one must be a decent baker.  I think I happen to have a pretty good knack for it, so I give it a whirl from time to time.  My husband swoons over Key Lime Pie, so I decided to give this recipe a try a few months ago, as a birthday treat for the hubs.  Admittedly, I've never been much of a Key Lime or Lemon Meringue kind of girl - my thing has always been chocolate, all the way - but  I couldn't help but love this tangy recipe.  It's the perfect blend of tart and sweet, with a smooth, creamy pie filling and crumbly textured crust.  Let's say it together now: "Di-viiiine."  Another lime loving friend is celebrating his birthday today, and it happens to be raining outside - what better kind of day to bake?

I wish I could say that I had brilliantly concocted this masterpiece together myself, but alas, I must give credit where it is due; the one and only, infamous, Better Homes and Garden Cookbook.  Here's the recipe - I sincerely hope you enjoy!

Graham Cracker Crust: Ingredients

Nonstick cooking spray
1/3 cup butter (Mmmm, butter)
1/4 cup sugar
1 1/4 cups finely crushed graham crackers



Directions:

Preheat oven to 375 degrees F.  Lightly coat a 9-inch pie plate with cooking spray; set aside.  Melt butter; stir in sugar.   Add crackers (I've been using a masher to finely ground them, but a food processor would be a quicker fix, if you have one); toss to mix.  Spread in pie plate; press evenly onto bottom and sides.  Bake 5-6 minutes or until edges are light brown.  Cool completely on a wire rack.



Whipped Key Lime Pie: Ingredients 


1 recipe Graham Cracker Crust (check!)
1 14-ounce can sweetened condensed milk (on the baking aisle)
1 teaspoon finely shredded Key lime peel or lime peel
1/2 cup Key lime juice or lime juice (I used regular limes and regular lime juice)
2 cups whipping cream

Directions:

For pie filling, in a medium bowl combine sweetened condensed milk, 1 teaspoon  lime peel, and the lime juice; set aside.  In another medium mixing bowl, beat 1 cup of the whipping cream with an electric mixer on medium speed until soft peaks form (I found this took a solid 2 minutes or so until it actually began to thicken up).  Fold the whipped cream into lime mixture.  Spoon filling into crust.  Cover and freeze for 2 to 4 hours or until firm.  Chill the remaining whipping cream.

To serve, beat the remaining chilled whipping cream with an electric mixer on medium to high speed until soft peaks form.  Spread whipped cream over filling.  If desired, sprinkle with additional lime peel (this step is really gives it the look of a supreme a culinary creation...I highly recommend it ; ) ).


There you have it - Whipped Key Lime Pie.  A la' delicious.  I hoped to get a clearer picture of the finished product, but alas, it was pretty much gone before I had a chance.  So go ahead and bless your family, friends, or even your own calling craving with this limey treat.  And let me know when you do!  I'd love to hear your thoughts and opinions on this delectable little recipe.

I hope you're all having a beautiful Saturday!  Enjoy!