Diary of a Foodie

Monday, January 19, 2015

Key Lime Pie

I'm not usually a fan of key lime flavors. It is usually fake tasting (artificial flavoring) or too tart. I hate tart and sour things. YUCK. So, in this lime curd, it is a perfect balance of sweet and tart.

Key Lime Pie

Lime Curd

1 stick butter
5 limes, zest and juice
1 3/4 c sugar
4 eggs

 In a stand mixer, cream together butter, zest and sugar until smooth. Add the juice of the limes and the eggs one at a time, mixing on low. Transfer mixture into a large sauce pan and cook over low heat for about 10-15 minutes, stirring often. DO NOT LET THIS BOIL. While it is cooking, it may look curdled, but just keep stirring and let it cook and come back together. When it thickens enough to coat the back of a spoon, it's done. Remove from heat and cool in fridge completely before using it.

1- 9 inch graham cracker crust (premade are great!)

 Whipped Cream
1 cup heavy cream
1/4 c powdered sugar
1 tsp vanilla

Whip together heavy cream, powdered sugar, and vanilla with a stand mixer with whisk attachment, or with hand mixer. Whip until stiff peaks appear. Pour cooled lime curd into the prepared pie crust. Pipe whipped cream onto curd in any pattern you would like. Don't want to pipe? Just spread whipped cream over the pie evenly. Keep pie in fridge. Serves 8.

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