I never thought I would like key lime pie, but now I’m a huge fan! I normally don’t like super sour or tart desserts, but I guess the whipped cream, graham crackers, and condensed milk got me hooked! My cousin, aunt, and brother had been asking me to make key lime pie so I looked up a recipe and realized it’s just condensed milk and key lime juice! I’m not really that into making pies.. there was a chocolate silk pie at Village inn that my mom and I really liked. I tried making it and got pretty close but since there’s no Village Inn here I can’t compare the two! Anyways, here’s the recipe I got from gourmet sleuth.
Key Lime Pie Recipe
I N G R E D I E N T S
16 graham crackers
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
I N S T R U C T I O N S
Mix the ingredients and press them into a 9″ pie plate. Bake in a preheated 350F oven for 10 – 12 minutes until lightly browned. Place on a rack to cool.
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don’t over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
My cousin enjoying the pie made specially for her!
It’s been a long time since I’ve made red velvet and it’s always going to be one of my favorites because it was one of the first cakes I perfected. It’s really just a chocolate cake with buttermilk but it’s so moist and rich that it seems like it would be a hard recipe to follow…but it’s so easy I could make it every day haha. A lot of people don’t know that red velvet is a chocolate cake..sorta. It has a tablespoon of cocoa and that’s really the only flavor other than a little vanilla. I got this recipe from Bakerella but I tweaked it a little and I used my own cream cheese recipe because her recipe is a little too sweet and too oily for me.
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa (I added an extra teaspoon)
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil (I use a little less than a cup..)
1 cup buttermilk
1 Tablespoon vinegar (I don’t put vinegar)
1 teaspoon vanilla
2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk.
Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Cream Cheese Frosting
12 oz. cream cheese (a box and a half)
1/2 lb butter (2 sticks)
1 cup granulated sugar
1/2 cup confectioner’s sugar–sifted!
Cream the butter and cream cheese in your mixer -medium high speed.
Slowly add the granulated sugar and confectioners sugar.
Continue to mix until the frosting is a smooth consistency (looks spreadable or pipe-able)