The Best Ever Keylime Pie

I've said this before and I will most likely say it again: I'm not usually one to brag about my cooking- and I'm definitely not one to brag about my baking. I am not a pastry chef. But since guests at my restaurant (including Floridians) tell me that my keylime pie is the best they've ever had- I feel like it's safe to brag about it. This recipe is SO easy and makes the best keylime pie ever. That's not boastful, is it?! 

The Best Ever Keylime Pie 

Fridge:

6 egg yolks 

1/2 cup or 1 stick unsalted butter, melted 

3/4 cup of fresh squeezed lime juice*

4 tablespoons orange juice*

*if you have actual keylimes use 1 cup of fresh squeezed Keylime juice to substitute the lime and orange juice. 

Counter:

Zest of 2 limes (approx 1 1/2 to 2 tbs) 

Pantry:

1 1/2 (14oz) cans of condensed milk 

2 cups crushed graham crackers 

1/4 tsp salt 

Pinch of cinnamon 

Tools:

Two large bowls

Electric hand mixer or stand mixer

Measuring cups/spoons 

9 inch nonstick pie tray (I use a tart or quiche tray with the removable bottom)

Preheat oven to 350 degrees. To one large bowl add crushed graham crackers, salt and pinch of cinnamon. Mix well and pour the melted butter on top. Mix until all the breadcrumbs are coated and press the coated crumbs into your pie tray. If you do not have a nonstick pie or tart tray- grease your tray.  Make sure to press the breadcrumbs down firmly. Place crust into the oven and bake for 12-16 minutes until top is slightly golden. Remove and allow to cool completely. I usually place mine in the fridge to speed it up cooling time.

Turn oven down to 325 degrees.

Place the lime zest and egg yolks in the other bowl and using your hand mixer blend for 3 minutes or until the yolks double in size and become a light yellow color. Pour in the condensed milk and mix again for another minute or two. Add the lime and orange juice and mix until just incorporated. 

Pour the filling into the cooled crust and place in the 325 degree oven for 20-22 minutes. The pie shouldn't change color and will still seem slightly jiggly in the center. It will set once it cools. Allow to cool for 30 minutes and then place in the fridge for at least an hour. Serve chilled or at room temperature with a dollop of whipped cream. Enjoy! Xo

Pineapple Corn & Avocado Relish

As promised I will let you in on my Tequila and Lime Grilled Shrimp taco from the other night. I just love me some tacos! This relish I created was simple and delicious. It paired perfectly with a dollop of sour cream, a tortilla and the grilled shrimp. It was really a perfect healthy summer meal- that I will be eating again as leftovers for lunch today. Gotta love leftovers!! 

Pineapple Corn and Avocado Relish

Fridge:

1 1/2 cups pineapple, diced small

2 tbs cilantro, minced

Counter:

Juice of 1/2 lime

2 avocados, seeded and flesh diced small

Corn, cut off of 2 ears of cooked corn*

Pantry: 

1/4 tsp of salt

Few cracks of pepper

Few drops of hot sauce (optional

Tools:

Large mixing bowl

Mixing spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

I first added the avocado to the bowl and added the lime juice to slow down the browning process. Then I added the rest of the ingredients to the mixing bowl and mixed gently. This will keep in the fridge for a few days. 

*To quickly cook the corn on the cob. I microwave each cob for 3 minutes- still in their husks and once microwaved I cut the bottom end off and push the corn out of the husk. Microwaving helps eliminate all the messiness of the corn silk. It's just an easy and quick way to cook corn. But cook the corn however you feel comfortable! 

This relish would be great with grilled chicken, fish, pork chops, as a salad topper- it's very versatile and healthy! You can't go wrong with that. Xo