Why hello August, you are a cruel reminder that Fall season is right around the corner and a funny reminder that I haven't been to the beach all summer long, too.
It might be that our favorite beach that Eric and I absolutely love is Siesta Keys in Sarasota, Florida. Even though we live in sunny SoCal, I'm not a big fan of our beaches and I rather go to one that is 3000 miles away. Don't get me wrong, but we have amazing sunsets, fantastic beach weather and awesome surf-riding waves but what I want the most at a beach are: peace and tranquility and warm waters. Siesta Keys has all of that and is simply breathtaking. It has the whitest sands and most gorgeous blue-green waters that I have ever seen.
We were lucky to visit Siesta Keys two summers ago, and it's always on my mind whenever I think of hot beach-y summery days. While there, we did a Man vs. Food excursion. We visited The Old Salty Dog and Yoder's Amish Restaurant for some tasty eats and yummy sweets. There is nothing wrong with planning your vacation around yummy places to eat, it's the best foodie way to plan for your vacation. I had a craving for the key lime pie that we had at Yoder's and thought it would be a great trip down memory lane for Eric and myself.
Key limes are different than regular limes because they are tinier, less tart and really sweet. They tend to be on the pricey side, but well worth it if you buy a bag of key limes. However, if you can't find key limes, you can substitute regular limes or use bottled Key lime juice. You can opt to make this perfect for two Key Lime pie, or this normal size Key Lime pie. Either way, it's one of my favorite pies to enjoy during the summertime.
Adapted by Pass the Sushi
ZipList Add Recipe
For the Filling:
2 large eggs
2 teaspoon grated lime zest
1/4 cup fresh lime juice
2/3 cup sweetened condensed milk
For the Crust:
4 whole graham crackers, broken into 1-inch pieces
2 Tablespoons unsalted butter, melted and cooled
4 teaspoons granulated sugar
For the Topping:
Whipped Cream (Cool whip)
Optional: Candied Lime Slices, for garnishment
For the Filling: In a medium bowl, whisk together the egg yolks and lime zest until light and fluffy, almost a pale green tint. Add the condensed milk and whisk until smooth, and add lime zest and lime juice. Mix until combined. Cover and set aside at room temperature until thickened, about 25 to 30 minutes.
For the Crust: Preheat the oven to 325 degrees. In a small food processor, pulse the graham crackers until fine. Add the butter and sugar and pulse to incorporate. Pour graham cracker mixture into 6-inch springform pan or pie plate. Press the crumb mixture into an even layer on bottom and sides of the pan.
Bake until the crust is lightly golden brown, about 13 to 15 minutes. Transfer springform pan to cooling rack. Let cool for 5 minutes. Pour prepared filling into warm pie crust. Bake pie until center is firm, but jiggles slightly when shaken, about 15 to 18 minutes. Place on cooling rack, and cool for about 1 hour. Cover loosely with plastic wrap and refrigerate until filling has set, about 3 hours.
When ready to serve, add a dollop of cool whip and garnish with candied lime slices.
Yield: 1 small 6-inch pie