Who am I kidding? I would love to be a food blogger.
I posted post after post about how I’m not a food blogger … but did you read that sentence? Post after post. I love to cook. I cook a lot, nearly every day, and I love to cook for my family especially when they ask me to cook something that they love.
I gave up on store-bought cakes a few years ago when I got sick of the flavors (or lack thereof) and one of my kids asked for something special (I think it was a cherry limeaid cake?). But I digress; this is a story about pie. But, for what it’s worth, the cake turned out really good.
But this year, the boy asked for key lime pie. And oh, I can make a key lime pie. It’s a favorite around here … creamy and cool and tart and sweet and crunchy, sandy crusty and just on that border of dense and still light.
And so easy! The hardest part is juicing those teesy-tiny little key limes. And yes, you need to use key limes. You can’t use regular limes. Well, you can but please don’t. Or do and don’t call it key lime pie. And you can use the bottled juice, too. I’ve used the bottled juice. But please don’t. You just can’t beat the taste of the real, freshly squeezed teensy-tiny little key limes.
So I made the pie. And it was lovely. And I had leftover limes (they come, well I don’t know how many exactly, but a lot to a bag), so I made another pie. And I posted a picture of it on Instagram (and no, I wouldn’t have shown pictures of my pie to my neighbors 10 years ago but I didn’t even make pie 10 years ago, so whatever) and there were cries of “ooh! I would like some pie!” So I committed to making more.
So then there was the morning when I made 3 (count ’em!) THREE key lime pies that all turned out awesome. I baked them on an unseasonably cool day when there was no sunshine. The pies were my sunshine.
And they left me with a dozen leftover egg whites. And ideas for another recipe. But that’s a post for another day.
For now, I give you pie.
Key Lime Pie
4 large egg yolks at room temperature
1 14-ounce can sweetened condensed milk
2/3 cup key lime juice
1 graham cracker pie crust
Preheat oven to 350 degrees.
Whisk egg yolks.
Whisk sweetened condensed milk into egg yolks.
Whisk in key lime juice until incorporated.
Pour into pie crust and bake for 15 minutes or until set.
Let cool completely before refrigerating. Serve with whipped cream, if desired.
Mari Farthing is an administrator and editor of Oklahoma Women Bloggers. She blogs at Mari’s Virtual Notebook.