“Key” Lime Pie
Every year, The Assistant and I make a fun cake for The Husband. A few years ago, there was the sheet cake that was carved into the shape of a goldfish cracker and iced in an artificial cheddar color.
Then there was the year of the collapsing s’mores cake that was unspeakably delicious, but a total mess.
Last year was the berry bundt cake with Nutella ribbon and frosting that looked frighteningly like mint because The Assistant used food coloring. (Tasty, though.)
But this year, neither of us was feeling the inspiration for a cake. That’s when he decided: it has to be pie. And not just any pie, but a pie that his Daddy would love.
It had to be key lime.
Now, of course, you can’t find a key lime anywhere around here, so check out the photo for The Assistant’s creative take on lime pie. The best recipes involve a nice play on words, right?
NOTE: This recipe requires overnight refrigeration. Don’t go picking up The Assistant from school expecting to make this and eat it on the same day. Not that we know from experience or anything. *ahem*
Key Lime Pie
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Allergy||Egg, Milk, Wheat|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 9 graham cracker sheets (crushed)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter (melted)
- 1 can sweetened condensed milk (14 ounces))
- 4 egg yolks (beaten)
- 5oz lime juice
- 1 pint heavy cream
- .25 cup confectioners sugar
The Husband was impressed with everything: The Assistant’s idea, his play on words, and the utter simplicity of the actual recipe.
I’d definitely make it again.