Key Lime Pie

Happy birthday to me, happy birthday to me, happy birthday dear Cinnamon Freud, happy birthday to me!

Yes, it is that greatest day of the year: December 22, my birthday.  And today is also my 100th post, so congrats to me for actually keeping up with this blog! This year is very pleasing to a slightly neurotic person like me: I turn 22 on the 22nd (if only it was 2022 or 2222).  For my birthday I put a great deal of thought of what celebratory treat I would have, debating between cakes and cupcakes, chocolate and fruity.  After much debate, I decided on something untraditional: my favorite dessert (or the closest I have to a favorite): key lime pie.

If I ever see key lime pie on a restaurant’s menu, you can bet that I will be ordering it, and that I will finish every last bite.  Key lime pie has a sweet and crunchy graham cracker crust and a smooth, sticky key lime filling- where can you go wrong?  I compiled several recipes to make the perfect key lime pie.  Don’t wait for a birthday to make this pie, you can add it to your holiday celebrations- make it a new tradition! It’s a green pie and can be served with red raspberry sauce- red and green is holiday themed, right?

KEY LIME PIE
Adapted from Cooking Light and Ina Garten
INGREDIENTS

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter, melted

For the Filling:
2 large eggs
2 large egg whites
1/2 cup key lime juice
2 teaspoons key lime zest
14 ounces sweetened condensed milk

For the Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar

DIRECTIONS

Preheat oven to 350°F.

For the Crust:
In a large bowl, combine graham cracker crumbs, sugar, and melted butter.  Press into a 9-inch pie pan.  Bake for 10 minutes.  Cool completely.

For the Filling:
In a large bowl, beat eggs and egg whites with a hand mixer at medium speed until well blended.  Gradually beat in key lime juice and zest and sweetened condensed milk.  Pour into cooled graham cracker crust.  Bake for 20 minutes, until almost set.  The sides should be firm, but the center will still jiggle slightly.  Cool on a wire rack, then chill for at least 4 hours.

For the Whipped Cream:
Beat the heavy cream with a hand mixer on medium speed, until soft peaks begin to form.  Add powdered sugar and continue to beat on medium speed until stiff peaks form.  Spread whipped cream over chilled pie.

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