Key Lime Pie!

Another fantastic (and pre-Lenten) dessert we tried was making Key Lime Pie. It hardly seemed seasonal in wintertime (thank goodness spring has started as of the posting of this blog post!) but the stores certainly have more than enough ingredients to get the pie done.

In addition to juicing the limes, we also had to zest them. We made a very important discovery--it's better to zest a lime before you juice it!

Zesting the lime

Mixing took a lot more hands-on work than we were expecting. Such hardships hardly stopped us. Many hand do indeed make light work.

Whipping up some pie filling, literally (my hands were busy taking pictures)

The crust (made from graham crackers and butter with a little sugar) is pretty close to what we make for cheese cake. That was easy to make. Baking went very well. We cooled the pie for a couple of hours then put in the refrigerator overnight (covered by cling wrap). The plastic wrap took little bits of our perfect pie top with it when we removed the wrap.

The cool and refreshing pie

Hiding the blemishes was easy. Instead of a meringue, we opted for a whipped-cream topping. We've crafted home-made whip cream dozens of times so it was very easy to make and just as easy to spread.

Adding the whip cream

Artsy shot with the pie reflected in the mixing bowl

The pie came out wonderfully and we are very happy that we only used half of the bag of limes.

Another artsy shot