Tuesday, September 3, 2013

Ina's Frozen Key Lime Pie


Do you like Ina Garten?  I do. She seems so sweet and so calm.  

I like "calm." "Calm" is not so much in my blood so I am naturally drawn to those who are.  

The hubster is naturally calm. I am happy he is because he needs that trait to deal with me.  

I am more rowdy than calm.


A lot of times, I catch Ina's cooking show when I am doing my workout.  When she is making something sweet, I have to pause and watch instead of just listen.

Sorta defeats the purpose, right?

Today’s show got my attention.

She made a frozen key lime pie with lots of egg yolks. 

Remember when I told you, in this post, that I have lots of left over egg yolks because most of the family prefers white type of cakes?  

I now have a use for them other than puddings and curds. 

Ina’s frozen key lime pie.

It is so simple to make.

I made the crust just as the recipe states. For the filling, I didn't have any key limes so I used "Nellie & Joe's Key Lime Juice." This is good stuff, people.

I left out the zest also because once I did a taste test, it was tart enough for me - today.  Next time I may use the zest.  

I guess it depend on my "tart tooth" at the time.  Especially since my tooth is more sweet that tart.



Do you like key lime pie?  I do and so does the hubster.  One of the few sweets that he will actually eat.  When I first met him, he always had an "Edwards" brand key lime pie in the freezer. We always ate them frozen. 




Notice how it is beginning to thaw?  It was only out of the freezer about 15 minutes.

Since I don't have a pretty pie dish, I used a 9" spring form pan.  I wanted to be able to see the sides. Once frozen it came out of the pan just fine.



It is a pretty thing.  Looks like cheese cake.



I think this frozen lime is just beautiful.  I am silly like that.  Pretty food photos make me smile.

I don't think I have ever made a bad Ina recipe.

I didn't use heavy cream for the topping.  I piped on cool whip topping and made the swirls.

Here is the link to Ina's original recipe.



It was awesome. And easy.  I will be making this again.

I am smiling because I found a use for all my pretty, left-over egg yolks.

Donna
xoxo

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