So I took the whole summer off…why not. I had things to do, most of which involved eating rainbow cone (see the about me photo).
I enjoyed my summer immensely, probably the most I have in years. A few trips, a few concerts, a graduation (the oldest is now in high school), a new baby in the family, a lot of working out and a lot of eating (not so much cooking, sorry) with someone new and pretty awesome, who has shown me the decency in man and myself again, but we’ll get to him another time.
I was busy and I didn’t want to write and I didn’t really much have the time, but with the cold comes the urge to get back in to my kitchen (also I suck at the grill).
And I’ll start things up again with (another) pie that actually is really a summer pie…but oh well.
Key Lime Pie. Though when I make this I feel like it should be summer, I found key limes this past weekend and I went for it. I love the smooth custard-like texture of this pie. And I went a little different with it and made a gingersnap cookie crust and good god…this is awesome and not at all hard. This was a hit all the way around.
Key lime pie with gingersnap crust
- 2 cups gingersnap crumbs
- 1 stick butter melted
- ¼ teaspoon of salt
- 4 egg yolks beaten
- 2, cans sweetened condensed milk
- 1 c. Key Lime Juice
- Juice and Zest of one Large Lime
- ½ t. Pure Vanilla Extract
For the crust:
Grease an 8 inch spring form pan. Mix gingersnap crumbs, salt and melted butter and press into the pan.
For the filling:
In a bowl whisk together the egg yolks, vanilla and condensed milk. Add the juice and zest and whisk well to combine.
Pour into the crust and bake for about 40 minutes until filling is set in the center. Cool completely and chill in the fridge, preferably overnight.
Top the chilled pie with whipped cream and shaved white chocolate (makes it look fancy). This cannot get any easier, I promise.