As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this nearly six-acre tract of land, this farmhouse, this domain—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.


Tuesday, July 9, 2013

Fruit On Tuesday ~ Week 6 {Key Lime Pie}


A cool sweet-and-tangy pie is a refreshing summer dessert!





This pie is not difficult to make, but I was a little pressed for time so I took a shortcut and used a prepared graham cracker crust. The small amount of time I saved, I spent in squeezing the key limes! My lemon squeezer gadget was too big for the tiny limes, so they had to be squeezed by hand. After a while, my hands started to cramp (it takes a bunch of those little guys to get a half-cup of juice!) and I enlisted help. 

My helpers were more than willing, but if you're baking solo, you could try using a garlic press to squeeze the limes. Or you could use the larger Persian limes instead. The Key lime is tarter, but Persian lime juice makes a good pie too.  



Original recipe ~here~

Ingredients:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted and cooled
5 tablespoons sugar
14-oz. can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed Key lime juice
1 tablespoon Key lime zest
1 1/2 cups heavy cream
Directions:
  1. Heat oven to 375. Combine graham cracker crumbs, 3 tablespoons sugar, and butter in medium bowl; mix well. Press into a 9-inch pie plate and bake for 12 minutes. Remove from oven and cool completely.
  2. Lower oven temperature to 325. In a medium bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.
  3. Bake until the center of the pie is set but still quivers when the pan is nudged, 15 to 17 minutes. Cool completely on wire rack.
  4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in bowl of an electric mixer. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie. Garnish with zest, if desired. Serve immediately. 



Do you have kitchen gadgets for squeezing the juice from citrus fruits?  






Looking for a recipe from another week?

10 comments:

  1. We used to have Key Lime Pie at a small Cuban restaurant almost every week when we lived in Miami. It is good stuff!

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  2. Yum! I'll be right over to sample a slice!

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  3. Why don't I make pie more often?

    Tim loves pies...I'd be a good wife if I made the man a pie!

    This looks really good!

    Deanna

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  4. I like your idea, of how to have Fruit On Tuesdays!!! :-)

    Nope, no squeezing citrus fruits gadget in our kitchen.

    Gentle hugs,
    "Auntie"

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  5. No squeezing citrus fruit gadgets, unless that ancient depression glass juicer counts. Now I like a key lime pie, but if I were going to make one, I'd be purchasing frozen lime juice. I'm no purist. Sigh.

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  6. Oh, it looks SO good. I'm more of a pie than a cake person and I love the light zip of key lime. :)

    Just found your blog today. I'll be back to peruse some more later! Real life calls me back from the blogosphere!

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  7. Oh my, this sounds and looks sooo good! I use the old fashioned glass juicers like Vee mentioned.

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  8. It is BEAUTIFUL! And I imagine it is pretty tasty, too. Key Lime is one of my favorites. I love all things citrussy. I have a hand held lemon/lime squeezer that I like a lot.

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  9. One of my favorite pies! I've never made one though.

    No I don't have any gadget for squeezing juice. I just have an old glass juicer.

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  10. Such a very pretty pie! I need to make it for summer. Thanks for stopping by!
    Sherry

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