Key Lime Pie
January 7th we celebrate the Russia Orthodox Christmas. Even though that I do not live in Russia I try to keep with the tradition and celebrate all Russian holidays, my family likes and supports my efforts. Every year just like for Christmas that is celebrated here, I cook something special for our Russian Christmas. This year is no different and I decided to make Spaghetti Squash Lasagna as a main course and Key Lime Pie for dessert. Both recipes I found through the Internet and with several small modification they came out excellent! The pie was tart and sweet without overpowering the taste of the fresh lime juice. It is very easy to make and takes less than 30 minutes to prepare. I hope you will try to make it and I am certain you and your family will like it.
For about 8 servings you will need:
• 1 premade Graham cracker pie crust
• 1 14 ounce can sweetened milk
• 4 good size egg yolks
• juice from 4 limes
• 1 lime for zest and decoration
• 200 ml heavy whipping cream
• 1 cup of powdered sugar
• 1 teaspoon vanilla extract
• 1 maraschino cherry
Preheat oven to 350F. Meanwhile pour sweetened milk into mixing bowl and add egg yolk one at a time, mix it well.
Then add squeezed lime juice into egg and milk mixture and whisk it until well blended and increases in size a bit. Pour this mixture into pie crust and spread it evenly.
Bake the pie for 15 minutes, it will get firm to touch then take it out and cool it on baking rack. Refrigerate your pie for at least 8 hours. Beat heavy whipping cream with powdered sugar and vanilla until they are stiffing up. Place icing into pastry bag and decorate as desired. Use zest, sliced lime and maraschino cherry as a topping. Now it is ready to be served. Enjoy!