Mmmm... Dessert!

So I know it's not a "traditional" Thanksgiving dessert, but it sure is in my family!  I've been making Martha Stewart's key lime pie for the last eight Thanksgivings.  Well... I did skip two years.  The first time was because I was 5 days past my due date and I barely wobbled my way to the dinner.  The second time I didn't make it was because I had given birth four days before.  I know, I know.  Laaaazy.  Ha!

In any event, it has become a welcome addition to our family's table.  It's the perfect, refreshing dessert after an uber-rich meal.

I hope you enjoy!

xo, k

Martha Stewart's Key Lime Pie

1 1/2 C. graham-cracker crumbs
6 T. unsalted butter, melted and cooled
5 T. sugar
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1/2 C. freshly squeezed key-lime juice (fyi, it takes about a pound of key limes)
1 T. grated key lime zest, plus more for garnish
1 1/2 C. heavy cream, chilled


1.  Heat oven to 375 degrees.  Combine graham-cracker crumbs, butter and 3 tablespoons sugar in a medium bowl.  Mix well.  Press into a 9-inch pie plate (this is best done with a ziplock baggie over your hand) and bake until lightly browned (about 12 minutes).  Remove from oven and transfer to a wire rack until completely cooled.

2.  Lower oven to 325 degrees.  In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice and zest.  Pour into the prepared, cooled crust.

3.  Return pie to the oven and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes.  Let cool completely on a wire rack (at this point I usually chill the whole pie while we eat dinner.)

4.  Shortly before serving, combine cream and remaining 2 tablespoons of sugar in the bowl of an electric mixer fitted with a wire whisk attachment.  Whisk on medium speed until soft peaks form.  Spoon over the cooled pie and garnish with zest.

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