It’s Monday again and I’m actually ok with that.
Usually I hate it when the week-end is over, but not today, I couldn’t be happier or more relieved.
You see, I had to make 500 mini cupcakes for a wedding this past weekend and it was exhausting. I am a little sad though, because all that hard work and I didn’t even think to take a picture of any of them . . . all that time and effort and nothing to show for it —duh, what was I thinking.
Today’s recipe is NOT a cupcake recipe because frankly, I am a little sick of cupcakes right now so instead I’ll share this yummy key lime pie recipe with you. I absolutely love key lime pie. It is so simple to make and always tastes so refreshing. This is a great recipe, it’s smooth, creamy, a little tart and not too sweet. It’s absolutely delicious!
- 1 can (14-oz) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup lime juice
- 1 (9-inch) graham cracker crust (store bought or homemade)
- 2 cups whipping cream
- 1/2 cup powdered sugar
Preheat oven to 350 degrees.
In a large mixing bowl, combine the condensed milk, egg yolks and lime juice, blend well. Pour into the graham cracker crust and bake for 10 minutes.
Let stand for 10 minutes before refrigerating. Refrigerate several hours or overnight if possible.
Just before serving, beat the whipping cream and powdered sugar until soft peaks form. Place a dollop of whipped cream on each slice.
Recipe Source: Cooking in the South Cookbook