Key Lime PieMay 2, 2008
This weekend I tried another kind of pie. I’ve been wanting to do a key lime pie for a while, and I promised the admin at work that I’d bring in something nice for her. I was having dinner at a friend’s house, too, so the pie got to pull double duty.
Anyway, I used my typical nilla wafer crust, then followed the recipe for the lemon filling, which was surprisingly easy. The recipe said to use whipping cream when you serve it, but I needed the pie to last a few days and didn’t want to bother carrying separate whipping cream around, so I took the meringue recipe from the lemon meringue pie I had made a couple weeks prior and used that instead. I baked it for a quarter hour, and it came out just right. I was of course worried that the filling hadn’t solidified, but with the meringue on top there was no way of knowing until I cut into it.
Fortunately, at dinner it turned out to be perfect. It was very sweet, but it tasted perfect. The next day my admin and manager got slices, and a couple other people. It went over really well with them, too. It’s definitely a dessert I’ll do again, and it was pretty easy to do, too.
You can follow any responses to this entry through the RSS 2.0 Both comments and pings are currently closed.