Happy Mother’s Day!
Key Lime Pie is one of my top five desserts but I had never made it myself. I made two this weekend and I know there will be many more in my future.
I found this recipe at tastykitchen.com which is always my first stop if I’m looking for a recipe online. I love the comments and reviews – they are very helpful and positive – not like some other websites that can get pretty snarky. Here’s the recipe: Key Lime Pie
This recipe has a few things that I really like. First, it’s tart. I don’t like overly sweet Key Lime pie. Second, it has coconut in the graham cracker crust. I thought it was a little odd and I almost left it out because I’m not a coconut fan. I’m glad I didn’t. It added some sweetness and you never really actually “taste” the coconut. And finally, the whipped cream recipe was great!
The whipped cream recipe calls for adding plain gelatin. I thought that was really weird. Well, I found out it is used to stabilize the whipped cream so it doesn’t break down into a watery mess. And it works! The first pie was made Friday and as of Sunday afternoon, the whipped cream is holding up fairly well (it looked great for two days). I also read about a product called Whipit that does the same thing. I think I’ll try that next time. The gelatin is a little touchy. I had to trash my first bowl of cream because the gelatin hit the cold cream and must have set too fast because it was stringy. I’m pretty sure I heated the gelatin too long. The next two batches were just fine (because I actually followed the directions). I’m so excited to have learned this trick! This must be how pastry shops keep their whipped cream looking so nice. The second time I made the whipped cream I added an additional tablespoon of sugar – the pie is so tart I wanted the whipped cream to be sweeter.
I decided the pie looked a little sad and plain in the first picture so I added some more whipped cream! A little extra whipped cream never hurt anyone.
Give it a try!