Ah May… a month of celebrating births, wedding anniversaries and motherhood. I cherish May because I, especially, get to celebrate the lives of my two favorite loves – one who would prefer his birthday to just come and go without much ado and the other who is just beginning to understand the concept of birthdays (ripping up the wrapping paper is the highlight). I love the unique ways in which I get to celebrate each person.
For my husband’s birthday, my biggest victories were buying an acceptable gift (you have no idea) and making a wonderfully delicious key lime pie (his favorite) that had him coming back for seconds. My most cherished moment was watching D give her handmade card while saying “Happy birdday Daddy!” – sorry, there is no video to share, unfortunately.
And, if I had your attention at the key lime pie, you’ll be happy to know it’s not only delicious, but it’s pretty easy to make. Note, if you don’t have a juicer or squeezer, the lime juice extraction will be a true labor of love, I know. It’s a great dessert for summer that I hope you can share with your loved ones.
Key Lime Pie
For the Crust – in a food processor, pulse 3 oz butter, 1 cup flour, 1/4 cup light brown sugar and 1/4 tsp salt. Once mixed, press into a greased 9×9 pan (for bars) or 8 inch pie plate. Poke the crust with a fork a few times and bake on 325 for 20 mins.
For the Filling – With a hand mixer, beat 3 large egg yolks and 2 Tbsp grated lime peel until thick. Add (1) 14 oz can of sweetened condensed milk and beat for 3 minutes. Add 2/3 cup fresh squeeze lime juice (you can use key limes or regular limes) and mix until blended. Pour onto crust and spread evenly. Bake for 10 minutes on 325. Chill for at least 4 hours before serving.
For the Topping – Right before serving, beat 1 cup of heavy or whipping cream with 3 Tbsp of powdered sugar on high for 4-5 minutes or until light peaks form. Spread evenly on top of pie and garnish with lime wedges.