Key Lime Pie!

I made my very first Key Lime Pie the other day!! (recipe below) Well, I didn't actually use key limes, but anyway...

After I made that key lime pie, James liked it so much he requested it for his birthday dessert. :) James isn't super into cake, but he was excited to have pie instead.

James is a twin and yesterday for dinner we celebrated him and his twin sister at a hibachi restaurant. I brought 2 key lime pies so we would have plenty for everyone.

My sweet husband and his beautiful twin sister:

Me with my love on his birthday. :)

In addition to dinner with his family I took him out on Friday night to his favorite restaurant and to see Civil War at the movies. We had a really fun time!

I used a mixture of recipes for the pie. For the crust and whipped cream, I followed what Barefoot Contessa says to do! For the filling, I used Pioneer Woman's recipe.

Crust:

  • 10 graham crackers (per pie)
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter

Filling:

  • 1 tablespoon lime zest
  • 1/2 cup lime juice (I used a little less and liked it less tart :))
  • 2 egg yolks
  • 1 14 oz can sweetened condensed milk

Whipped Cream:

  •  1 cup cold heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

For the crust, preheat the oven to 350. After preheating, I put the graham crackers in my food processor and pulsed until they were finely ground. Then I mixed the melted butter and sugar with the crumbs in a big bowl and poured it all in my pie pan and pressed the crumbs in. Bake the crust for 7-8 minutes and then pull it out. Leave the oven set to 350 degrees.

For the filling, I put the lime zest, lime juice and egg yolks in my Kitchenaid mixer and mixed together on low. Then poured in the condensed milk and mixed on high for about 2 or 3 minutes. Once mixed I poured it into my pie pan and baked for 15 minutes. After that I put it in the fridge for an hour.

To make the whipped cream, I started by putting my mixing bowl and whisk in the freezer for 10 minutes. Then I put the whipping cream in the mixer and beat for a few minutes until it thickened up and formed peaks. Next I added the sugar and vanilla and mixed together.

To decorate the pie, I just spooned the whipped cream on top and garnished with some lime slices. :)

 

Lately

What have I been up to recently? Well, I made a blackberry cobbler.

Edy's Vanilla Bean ice cream is fantastic.

I cleaned up the side of the fridge. It was accumulating too much stuff...

The fridge always has our meal plan for the week and my chore charts.

It rained the other day and I had left my raincoat at home so when I left work I got soaked.

I was honored when my Sister-in-Law asked me to make some cookies for a baby shower she was hosting. I had made some sugar cookies before Christmas so she asked me to make some of those and make them girly since her friend is having a baby girl.

This is what I ended up with:

I think they turned out pretty cute. :) It's a great recipe. The cookies are light and fluffy. They really taste more like shortbread or tea cakes rather than sugar cookies, which I like. I prefer a less sweet cookie and this recipe is perfect for that.

If you're interested, I used the sugar cookie recipe from the I Heart Naptime blog.

I went to Hobby Lobby recently and found this super cute apron, except the material it's made out of is awful so I didn't get it.

And I have been working on some fun labels for my homemade cleaners.

So that's it for now!