On that note, nothing says summer like a key lime pie. Tamara asked if we could make one to surprise Matt for his birthday. It was easy enough to make, and went especially fast with two people. We were a good team and it didn't take us long. The recipe is inspired by Ricardo's recipe.
The only labour-intensive part was squeezing the juice of all the little key limes. One cup of juice is a lot!
|our hard work|
|Tamara prepping the graham crust|
|The crust and filling|
|Lighting the Candles|
|Happy Birthday Matt!|
1 1/4 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons (30 ml) sugar
1 cup key lime juice
2 tablespoons (30 ml) corn starch
1 can 300 ml sweetened condensed milk
Grated zest of 6 key limes
2 tablespoons 35% cream (whipping cream)
1 3/4 cups 35% cream
1/4 cup icing sugar
Grated zest of 1 lime (optional)
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside.
In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.
In a bowl, beat all the ingredients with an electric mixer until stiff peaks form.
Garnish the pie with the whipped cream.