It has been incredibly hot in Texas this summer...everyday has been in the 100's. Yesterday, was at least 107 and there does not seem to be any relief in sight. I wanted to make something cool and refreshing...Key Lime Pie was the winner.
My Key Lime Pie |
Crust
1 1/4 cup of graham cracker crumbs
3 T. sugar
1/2 cup of shredded toasted coconut
1/3 cup of melted butter
Mix together and place in a greased springfrom pan. Bake at 350 for 10 minutes. Cool completely
Filling
1 can of Eagle's Brand Milk
2-3 T. of key lime zest
2 egg yolks (no whites)
1/2 cup key lime juice
Mix together
Topping
1 pint of Heavy Whipping Cream
3 T. sugar
Whip until stiff peaks appear
Lightly fold 1/2 of the whipped cream into the filling and place in cooled crust.
Use the remaining whipped cream for the topping. Garnish with key limes. Freeze for a least 3 hours. Store in the freezer. Makes 10-12 slices.
Enjoy! Let me know what you think.
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