You may have noticed, if you've been reading this blog for very long, that I have a super rad family who is just as obsessed with food as I am. I've gotten many recipes over the years from my sisters and I keep pestering them to do some guest posts for me. Finally, one of them got worn down enough to hook a sister up! Courtney is the writer in the family and even published a novel—it's called On The Fringe and it's amazing! You should definitely read it. So here is her post (the photos were taken by her brother-in-law, Paul Walker—no, not THAT Paul Walker) so, check it out!
(Doesn't it look amazing???)
Sunday afternoon is my favorite baking day because after church and a big lunch/ dinner…I either want to nap or bake, depending on my mood. Sometimes both. Yesterday I managed a long nap and then woke up, ready to make whatever pie my kids suggested. Their vote? Key Lime Pie. I couldn’t argue with that —not only do I love it, but it is very quick and easy to make. So, I tweaked a few recipes, taking the best out of each one (which is what Caroline always does, right?). And this was the perfect, scrumptious result. Pictures included!!
Key Lime Pie with Chiffon Whipped Cream
For the crust:
Preheat oven to 325.
1 1/3 cups graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons butter, melted
Mix together and press into regular (not deep-dish) pie pan that has been lightly sprayed with cooking spray just on the bottom. Press onto the sides and bottom of pie plate. Bake for 10 minutes. Remove from oven.
For the filling (this is the easy part):
Preheat oven to 350.
1 can sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
grated lime zest from 1 lime
Mix above together in a bowl until smooth; pour into baked piecrust. Bake in oven for 8 minutes, or until pinhole bubbles burst the surface of the pie. Don’t over bake. Remove from oven and let cool completely. Place in fridge until ready to serve, even overnight, if needed.
For Chiffon Whipped Cream (prepare this right before serving):
2 egg whites
4 Tablespoons sugar, divided
sprinkle cream of tartar
1 ½ cups cold whipping cream
Whip egg whites until soft, about 2 minutes; then beat in 2 tablespoons sugar and cream of tartar until medium-stiff peaks form, about 2 minutes. Set aside.
In separate bowl, beat whipping cream with 2 tablespoons sugar until medium-stiff peaks form (don’t overbeat – just make sure it is stiff but still creamy). Fold egg whites into whipped cream and then spread over cooled pie.