September 1, 2010


Hi friends!  I am so excited to start this food blog and to share my love of cooking with all of you.  Join me on my journey to becoming a better cook and baker.    

You probably expected a cake recipe for my first blog post, however, I am going to be posting all types of recipes, not just cake ones.  Cake just happens to be one of my very favorite things, so, that is why I included it in my blog's name!!

A few weeks ago, my father-in-law made a key lime pie for a family barbeque.  It was so good that I have been craving it ever since.  If you have never tried key lime pie, you need to ASAP!  I decided to try and make my own, but instead of the traditional graham cracker crust, I wanted to try a sugar cookie crust.  I got the idea from a friend that I work with.  She brought us some Lemon Pie Bars awhile ago, it was basically lemon pie filling over a sugar cookie crust, so, I decided why couldn't I use key lime filling instead of lemon?  I tried it and guess what?  It was delicious.  I do have another variation of key lime pie bars, I will post next week.  
Sugar Cookie Tart Crust:
adapted from: April W.
1/3 c. sugar
1/2 c. butter, room temp.
1 1/4 c. flour
1/4 tsp. salt
2 Tbl. milk
1 tsp. vanilla

Preheat oven to 400 degrees.  Grease an 8x8 baking dish; set aside.  In a large bowl, cream together the sugar and butter until light and fluffy.  Beat in the flour, salt, milk and vanilla.  Beat until combined.  Press dough evenly into bottom and slightly up the sides of prepared baking dish.  Bake for 15-20 minutes or until crust is set and firm at the edges. 

Key Lime Pie Filling:
adapted from:
4 egg yolks
1 can (14 oz.) sweetened condensed milk
2/3 c. key lime juice (I found in a bottle at Fresh Market)
1 lime, zested 

Lower oven temperature to 325 degrees.  Using an electric mixer, beat the egg yolks and lime zest at high speed until fluffy, about 5-6 minutes.  Gradually add the sweetened condensed milk and continue to beat until thick, about 3-4 minutes.  Lower the speed and slowly add the key lime juice until incorporated.  Pour mixture over warm crust and bake for 15 minutes or until filling has just set.  Cool on wire rack.  Refrigerate at least 20 minutes before serving.  

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