I have never been a big fan if citrus desserts (lemon meringue pie is one of my least favourite thing to eat...), but last year on my honeymoon I tried key lime pie and that completely changed my opinion of citrus based dessert.
We were in Key West, Florida and since I like to try local delicacies, I just had to try Key Lime Pie (I also tried conch fritters, but that was not quite as good). We tried it at a local restaurant and also on our cruise ship. The one on the cruise was to die for and I just had to have the recipe! Luckily the recipe was in their cookbook which we were able to purchase onboard.
I must of made this recipe half a dozen times since purchasing the book and everyone whose tried it has loved it. It's a nice summery recipe and it could easily be done as individual pies (great idea for a potluck!). I promise that this one will be a crowd pleaser!
Tip of the week:
If you only have graham crackers on hand and no graham cracker crumbs, here is a quick way to turn your crackers into crumbs. Place the crackers in a large ziploc bag and seal it.
(Savor The Royal Caribbean International Cookbook, Volume 2)
Graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 cup sweetened condensed milk (Eagle Brand)
5 egg yolks
1/2 cup freshly squeezed lime juice (4-5 limes)
3/4 cup whipping cream
3 tablespoon confectionner sugar
1 to 2 tablespoons lime zest
Mix graham crackers crumbs, sugar and melted butter inside your pie plate.
Place condensed milk in a mixing bowl, and beat at low speed, adding egg yolks once at a time
Add lime juice, and mix thoroughly.
In a medium sized bowl, beat the cream and the confectioner's sugar until soft peak form.