Beaches, and Surfers, and Pies, Oh My!
Back in November, I took a trip to Miami, Florida, and had a wonderful time. I walked the beaches, and rode a bicycle around town and shopped, and took tons of photos, and watched the surfers shredding the waves, and ate foods that are more common down there, than they are up where I live. Fresh fruit smoothies every day. Etc. I saw Key Lime Pie on every dessert menu, though I did not eat any while I was down there. Perhaps on my next trip south, I may try some. Back home in Maryland, I saw this particular pie in a dessert counter at the mall one day in chilly January, and could not resist photographing it. It was beautiful, and it took me back to those wonderful, dreamy days in the South.
Anyway, in the dark, dreary days of winter, I figure many people might enjoy a bright, citrus flavored, cheery tropical reminder of warmer days and sunny skies, so I am presenting you with a very easy recipe for Key Lime Pie that I dug up on the internet just for you! I haven't even tried it yet myself, but I think I may, because it looks so simple.
Here is KEY LIME PIE
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
1 - 2 more limes to cut into wedges for decorating
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish beautifully with wedges, slices, twists, or whatever else you can come up from your fresh limes.
Photo credits: Cmoulton.
All about color