In honor of Spring (and good food of course)
I heard a bird this week that I haven’t heard since last spring. I know, I know. There’s five feet of snow out there and this is a very small slice of hope in it all, but it is hope nonetheless! It means that soon more and more birds will return to the northland. And soon, we’ll see green again.
In honor of green – and of our trip to Key West last week – I’m sharing a recipe straight from Kermit. Kermit’s Key (West) Lime Shoppe was a popular stop for the Latham group. And thanks to a recipe posted on foodnetwork.com, we can all enjoy it from the comfort of our own homes. Below is the recipe for Kermit’s delectable Key Lime Pie. Enjoy!
Do you have a favorite pie recipe that screams spring? Oh, who are we to judge? We love all pie!
Key Lime Pie
- 2 (14-ounce) can sweetened condensed milk
- 6 egg yolks
- 1/2 cup key lime juice
- 1 (9-inch) graham cracker piecrust
- Whipped cream, to garnish
- Preheat oven to 300 degrees F.
- In a mixer on low-medium speed, blend the milk and egg yolks at low speed until smooth. Add the key lime juice and finish blending.
- Gently pour the mixture into the piecrust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.
- Refrigerate for 1 to 2 hours before serving. Serve cold and top with fresh whipped cream.