Key Lime Pie

by Liz Heather in ,

Key limes are essential for a key lime pie. That makes sense, doesn't it?

The difference between key limes and regular limes? A key lime has a thinner rind than most other lime types and is more acidic, but it has a sweeter taste than any other lime types. Its flavour is also different. It has a stronger, more intense, and tart taste.

Now that we understand each other, I just want to let you know that I made a key lime pie recently and it's the easiest pie in the world to make. (Well, that's a guess. I haven't made any other pies before, but this was so easy that I can imagine others would be more difficult.) Also, it tasted quite good.

Voila.

While there are a lot of key lime pie recipes to choose from, I opted for the Martha Stewart one (duh) and here's her recipe.

Ingredients

  • 1 1/2 cups graham-cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 5 tablespoons sugar
  • 1/2 cup freshly squeezed key-lime juice (from real key limes)
  • 1 tablespoon grated Key lime zest, plus more for garnish
  • 1 1/2 cups heavy cream, chilled
  • 1 can (14 ounces) can sweetened condensed milk
  • 4 large egg yolks

Layla mixing the pie crust

Instructions

  1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
  3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
  4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

The crust before it goes in the oven

Maya mixing the filling

In the oven

Gary taking it out of the oven (I have no depth perception so I don't touch the inside of ovens)

Gary taking it out of the oven (I have no depth perception so I don't touch the inside of ovens)

Cooling on the countertop

It looks like I had little to do with the making of this pie, but I swear these photos are deceiving!

The final product

If you're in Florida (or you have access to key limes), you sort of have to make this recipe. I can't understand why you wouldn't.

Martha Stewart Bedding Collection

by Liz Heather in , ,

This is the autumn/winter bedspread I just bought for my bed from Macy's. I was going to show you a picture of how it looks on my bed, but I'm not sure I'd want you to see my bed since beds are so terribly personal. Instead here's what the gorgeous print looks like up close.

It's a flannel duvet cover that was on sale for $70 that apparently I couldn't live without. And honestly, after having slept in it the past few days, it's one of my favourite things in this house now. It's more comfortable than anything I've ever slept in, it's weird - I feel like it's almost a hotel bed. 

I'm not a fan of how duvets feel (and I don't own one), so instead I bought this flannel duvet cover so that I could put my regular old comforter inside. That way I have a beautiful, warm new cover, but with the comfort of my old, I'm-sick-of-its-pattern comforter inside hiding. I swear to God it works just as well as with any duvet. I hate even writing "duvet" - such a stupid word. Almost like it knows it's expensive.

Anyhow, if you don't have a duvet or don't like them, then please try out this idea. Duvet covers can be costly, but if you look hard enough you can find a great one (or even better, a flannel one) for between $60 - $80.