Wednesday, May 30, 2012

Dinosaur BBQ Key Lime Pie and a Birthday

The end of the semester is without fail, always crazy. So much to do, so little time. Things get even crazier when there's a birthday the last real weekend everyone can go out, especially a 21st birthday! Tay was the first of us to turn 21, on cinco de mayo, none the less so that weekend was full of birthday celebrations starting Friday evening.

the birthday girl decked out in her birthday gear

Tay had requested a Key Lime Pie which was simple enough, naturally Mariah and I obliged. Everything was going great until we realize we don't own a pie pan, so half way through the process off I ran to Wegmans to get a pie pan..This little delay in the game caused us to forget half the ingredients in the crust..but like one knows..until now. 

Dinosaur BBQ Key Lime Pie
source: Dinosaur BBQ

for the crust:
About 18 graham crackers
1/4 cup sugar
1/2 teaspoon cinnamon
5 tablespoons butter, melted
for the filling:
4 extra-large egg yolks, lightly beaten
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons grated lime zest
1/2 cup lime juice (3-4 limes)
the garnish:
Sweetened whipped cream

1. Preheat the oven to 350.
2. To make the crust, break the graham crackers into the bowl of a food processor and process until crumbs. Mix the crumbs, sugar and cinnamon together in a bowl. Pour on the butter and mix until the crumbs are evenly moistened. Press the crumbs into the bottom and up the sides of an 8-inch pie pan. Set aside.
3. Make the filling by whisking together the yolks, condensed milk, zest and juice in a bowl. Pour the mixture into the crumb crust and bake for 20-25 minutes, or until the edges and the center are just set.
4. Pull the pie out of the oven and cool to room temperature; then chill in the fridge. Slice into wedges and serve with a dollop of sweetened whipped cream.

No comments:

Post a Comment