Nothing says Summer like Key Lime pie!
A perfect Sunday afternoon finds me barefoot in the kitchen listening to music and making mischief with my little sous chefs! Thankfully, all of my children, even the three year old, love to cook. Elise has mastered my pesto. Belle can make the most beautiful mashed potatoes à la française, and Charlie is my breakfast man with a mean fried egg and blueberry pancake. And last but not least Rose and Percy know by heart the top secret recipe for my banana chocolate chip muffins!
Cooking is my love language, creative outlet, and the way I nourish the people I love. Nothing gives me more joy than watching Percy pour the Ghiradelli chocolate chips into the muffin bowl, shoot me that mischievous three year old smile and then sneak a handful of chocolate chips into his right cheek!
This weekend we made our first tart key lime pie with mounds of fresh sweet whipped cream! Elise made a traditional key lime pie and Belle took creative license with her version of mini key lime pies in Mason jars! Both were a hit and ridiculously easy to make. I recommend them for your Memorial Day cookouts!
14 oz. can condensed milk
3 large egg yolks
3/4 cup lime juice (I used Nellie’s Famous key lime juice but you can also squeeze limes!)
Zest from one lime
1 quart heavy whipping cream
3 tbsp. Salted butter
1-2 packs of Graham crackers (around 12-15 crackers) or (1) 9″ prepared graham cracker pie shell
6 small Mason jars
Homemade Graham Cracker Crust: Pulse 12 graham crackers, 3 tablespoons of softened butter, 1/4 cup sugar and salt. Press the mixture into a pie dish and bake 10-12 minutes or until golden. We did not bake the graham cracker crust for the Mason jars and it worked just as well. Spoon 1-2 inches of graham cracker mixture at bottom of the mason jars. To save time, skip making the graham cracker pie crust and purchase the pre-made shell!
Filling: Combine condensed milk, lime juice, lime zest and egg yolks. With hand-held or standing mixer beat until smooth. Pour into pre-cooked pie crust or Mason jars and bake at 350 for 15 minutes. Allow to cool for 15 minutes and then leave in the refrigerator for 3 plus hours. We made the pie and the Mason jars the night before the party and then prepared the whipping cream right before serving.
Whipped Cream topping: The piece de resistance is the fresh whipped cream! Who knew fresh whipped cream was so easy! Right before you plan to serve pour heavy whipping cream into a bowl with 2 tablespoons of sugar and beat on medium high until you have beautiful mounds of whipped cream. Swipe a finger through to taste for sweetness and then either cover the top of the pie with a thick layer or spoon a generous dollop or two or three into the Mason jars!
Garnish with mint and a slice of lime.