Friday, July 16, 2010

Whipped Key Lime Pie in the Rye

Last night was a Very Special Book Club. To begin with, we read one of my all-time favorites "The Catcher In The Rye". That goddam book really had me going when I first read it in highschool, it really did. Old Holden Caufield and his three lost days in New York City. He killed me, he really did.

When I originally read the book, in tenth grade, it kind of changed my life. While living in my teenage world I would often wonder wwHd (what would Holden do?) or wwHs (what would Holden say) or wwHt (what would Holden think). Holden Caufield the patron saint of teenage angst. And as I said at Book Club last night, I owe a tiny little corner of my personality to him. I'm not kidding, I really do.

I made a whipped key lime pie for the occasion, which was well received- even by me. It was bright and sweet, but mostly tart (kind of like Holden). It's the texture that really did it for me- fluffy and light and smooth. A great non-phony summer dessert.

Whipped Key Lime Pie
Graham Cracker Crust: In a medium sized bowl combine 1 c. graham cracker crumbs and 3 tbsp. sugar. Add 1/4 c. melted butter and toss to coat. Press graham cracker crumbs evenly onto the bottom and sides of a pie plate. Cover and chill for about an hour.
Key Lime Filling: In bowl combine 14 oz. can of condensed milk, 1 tsp. of finely grated lime or key lime peel, and 1/2 c. key lime juice. In a seperate bowl with an electric mixer beat 1 c. heavy cream and 1 tsp vanilla extract until soft peaks form. Fold whipped cream into the key lime mixture. Spoon filling into the graham cracker crust. Cover and freeze 2 -3 hours until firm. Serve with whipped cream if desired.

Full disclosure: So that I won't be accused of being a phony, the picture was taken from Real Simple Recipes, my pie kinda sorta looked like that.

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