Update on Key Lime Pie

I just posted and update on my Key Lime Pie recipe.  If you are going to any 4th of July parties and need a dessert to bring....this is THE one!

~Banana Cream Pie~

I made this pie when my parents were visiting and we all agree it is a keeper!  Very basic ingredients and a little stirring time on the stove is all it takes to make this classic pie!!!  

Yield: One 9 inch pie (6-8 servings)

3/4 cup sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

3 egg yolks beaten

2 Tbsp butter

1 1/4 tsp vanilla

2 bananas sliced

1 pre-baked pie crust

Combine Sugar, Flour, Salt, and Milk in saucepan.  Stir over medium heat. Bubbles will form.  Keep stirring another 2 minutes, then remove from heat.  

Add a couple spoonful’s of the hot mixture to beaten egg yolks to slowly bring them to temperature (This will prevent any scrambled eggs in your delicious pudding).  Add to the rest of the hot mixture and return to stove.

Cook while stirring constantly for 2 minutes.  Turn off heat.  Add Butter and Vanilla.  Mix until smooth (at least 5 minutes to allow the mixture to cool a bit).  

Place 1 sliced Banana over the pie crust. 

Pour the pudding on top.  Cool 3 minutes then cover with plastic wrap that touches the pudding to prevent any film from forming (not very tasty).  

Cool 10 minutes then transfer to refrigerator to chill for at least 1 hour. 

Serve with an additional sliced banana and whipped cream!

 This recipe would work out wonderfully if you want to serve it as banana (or even plain vanilla) pudding instead of a pie.  You could serve the pudding with some vanilla wafers and whipped cream for a very nice dessert!

Sweet Dreams,
Cindy

Key Lime Pie

****UPDATE****  I made this pie again a couple days ago for a dinner party.  I added 1/2 cup of sour cream to the filling and 1 drop of green food coloring to make it look more like a LIME pie...the result was HEAVEN!!!!  It had a very smooth creamy texture almost like a cheesecake.  I served it with cool whip on top instead of the meringue and it helped to make it not so rich and sweet!  I will definitely use this recipe many more times in the future!!! Here are some photos.  ( I still need to learn how to focus my camera when taking pictures, sorry it's blurry)

I thought I would take a little break from my bread series and do a post on a dessert.  I still have more bread recipes to share such as pita bread, tortillas, and cinnamon rolls.

This key lime pie recipe is very easy since it is basically mix in a blender and then baked!  The tartness of the lime reminds me of summer!  Perfect for a summer dinner party or birthday celebration!

Homemade Graham Cracker Pie Crust:

1 sleeve graham crackers

1/4 cup melted butter

1/3 cup sugar

·       Place graham crackers in large gallon size ziplock bag and crush with rolling pin.

·       Add sugar and melted butter to bag.  Shake until all crumbs are moistened.

·       Press crumbs into nicely greased pie dish.

·       Bake 375* 12 minutes.  Cool while making pie filling.

Key Lime Pie Filling:

1/2 cup lime juice

1 (14 oz) can sweetened condensed milk

5 egg yolks

zest of 2 limes
1/2 cup sour cream (optional)
1 drop of green food coloring (optional)

·       Place ingredients in blender and blend until combined (30 seconds).

·       Pour on top of  graham cracker crust.

·       Bake 375* 25 minutes.

Meringue Topping:

5 egg whites

6 Tbsp white granulated sugar

·       Mix egg whites and sugar on high speed until stiff peaks form.  This may take a couple minutes.  

·       Spread meringue on top of pie making sure to seal the edges.

·       Bake 375* 10 minutes or until golden brown.  Be careful not to burn tips.

Allow pie to cool to room temperature and then store in refrigerator.  Serve chilled with a slice of lime!

Helpful Tips:

This pie recipe is also good with whipped cream on top instead of the meringue. However, I wanted to use up the egg whites so I chose to do a meringue topping.  

You can also use a premade pie crust to make this even easier!

Sweet Dreams,
Cindy