Wednesday, June 26, 2013

A Taste of the Keys

First off let me say this blogging thing is hard in the summer.  With nonstop trips and activities and work amping up at the same time, we have unfortunately been neglecting our pet project.  But our lack of attention has all been over fun things so really no complaints here.  

The Newlyweds!
One fun excursion was David's and my trip to Key West last week to see our good friends get married.  It was an absolute blast!  The bride was gorgeous, the vows were touching and the booze was flowing.  All a wonderful combination that results in a memorable wedding. 

 Also, there is no shortage of a party scene in Key West so, even though we managed to stay up to 1am only one night, we still had a ridiculous amount of fun.  Although now I am so tired I need a vacation after my vacation.  

One dish that the Keys are known for is obviously the Key Lime Pie.  Although it comes in many versions, my personal favorite is one that has a graham cracker crust.  The tangy lime filling is a perfect end to your next summer barbeque.  I found this one on the Martha Stewart website so I think we can trust this will be delicious:

Key Lime Pie


  • 1 1/2 cups graham-cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 5 tablespoons sugar
  • 1 can (14 ounces) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup freshly squeezed key-lime juice
  • 1 tablespoon grated Key lime zest, plus more for garnish
  • 1 1/2 cups heavy cream, chilled
Key Lime Pie 
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

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