Wednesday, September 11, 2019

A Tribute + easy key lime pie #recipe from author @DarylWoodGerber

To the fallen and those who served. 
To all those who hold the memory dear in their hearts, bless and keep you. 
The attacks killed over 2,900 people and injured over 6,000.
May we never forget.


From Daryl:

On another note, this is the day my son and his wife decided to marry. They wanted to make new happy memories for themselves.  What better way to put the past behind? Focus on the future. I admire their spirit. Happy anniversary.

I'd like to share one of my new favorite desserts. This is the first time I've made it but it is going to become a standard in this household.  Easy Key Lime Pie.  I found the recipe in the Los Angeles Times and they attributed it to Nicole Rucker.  I had to tweak it to make it gluten-free (using a gluten-free graham cracker for the crust).  Terrific pie. And so easy.  I didn't think the topping would last more than three days, but it lasted five, so I was pleased.

Enjoy.  And hold your loved ones close.

Nicole Rucker’s Key Lime Pie

30 minutes to make plus cooling and chilling (about 5 more hours). Makes one 9-inch pie

1 ½ cups graham cracker crumbs (about 10 crackers) * I used Pamela’s Gluten-free
2 tablespoons granulated sugar
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted and slightly cooled
6 medium limes
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 cup cold heavy whipping cream
1/4 cup sour cream

Heat the oven to 325 degrees F. Lightly oat a 9-inch pie plate (not deep-dish) with nonstick cooking spray.

Make the crust: combine the graham cracker crumbs, sugar, salt, and melted butter in a medium bowl and stir until moist.  Transfer to the prepared pie plate and press evenly into the bottom and up the sides (but not over the rim).

Bake the crust until lightly browned, about 20 minutes. Transfer plate to a wire rack to cool completely. Leave the oven on

Meanwhile, make the filling:  finely grate one tablespoon zest (more is okay) from the limes into a large bowl, then halve the limes and squeeze half a cup of juice.  *Note: limes are hard to squeeze!  I did not have a juicer, so I improvised and used a garlic press.  If you do this, make sure the press is tipped toward the measuring cup so you don’t lose any juice.

Add the condensed milk and egg yolks and whisk until all the yolks have been incorporated and zest is speckled throughout.   Pour into the cooled crust.

Bake the pie until the filling is set around the edges and the center wobbles slightly, about 15 minutes.  Transfer the plate to a wire rack and let pie cool completely at least 2 hours.

2 hours later…in a large bowl, whisk the heavy cream and sour cream with an electric mixer until soft peaks form; do not overbeat.  Pile the cream on the pie to the edge of the crust and swirl with a spoon to decorate.  Chill the pie for at least 3 hours before serving.

Double the recipe and use a 9 x 13 cake pan.  Bake the crust and filling as above. Then…make the topping but don’t put it on. To serve, cut into squares and top each with a large dollop of the cream mixture.

This pie can be refrigerated for up to 5 days. 

Kid you not, I forgot I had a juicer.  And my hands were not up to squeezing these limes. A garlic press worked.

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  1. Sounds and looks delicious.

    1. Thanks, Libby. It was terrific. I'm going to make it again for Thanksgiving. :)

    2. A local place makes the crust with the addition of rather finely chopped pecans. Very tasty.