Monday, August 1, 2011

Key Lime Pie

Dessert for a little summer cookout with the parents:

Fresh graham-cracker crust, lightly baked key lime custard...

Set in the fridge for 3 hours, whip up some cream and spread on top:

This recipe actually called for regular limes, saying key limes weren't worth the trouble.  That's nonsense.  I used key limes anyway and it tasted as good as any I've had in a restaurant.  They are a pain in the ass, but they ARE worth the trouble.

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