We age, we change, and so do our taste buds. Our favorite flavors may take the back seat to new tastes we never thought we would savor this much, and we welcome the novelty and may open ourselves to new worlds of delicacies.
That was the case for me when I first discovered this key lime pie that I decided to perfect, and that I can humbly say I DID perfect perfectly. Vain, I know, but I am so proud of how it turned out that I undoubtedly consider it to be among my Top 10.
To make it clear, and to those of you reading me for the first time, I was never one to brag annoyingly about my cooking skills. I do not consider myself even close to being a good cook, I just think I make decent meals but my repertory is still far from being as varied and my meals as regularly and consistently good as I want them to be if I ever want to say I am a skilled chef. I like to call my culinary output Homemade, for it is comfort food without the perfection guaranteed by catering experts. My cakes are not level, my pies break when I am trying to take them out of the pan (like this one obviously), and my decorating abilities are minimal. But I never serve them if they do not taste good, and I am my harshest critic.
This is why when I tell you the key lime pie I managed to make was perfection, I mean it, from the bottom of my heart. the crust is flaky, the pie melts, and it speaks to the best part of your palate.
I had never been a fan of lime and lemon, and I am the annoying restaurant guest who takes their lemon slices out of their glasses and throws them into the closest glass they find. I do not add lemon juice to my fried fish like all Mediterraneans do, and I do not nibble on lemon slices, especially not when I am pregnant like most expecting moms crave. In fact, the least lemony and tangy my food is, the better inclined I am to list it among my favorite.
So why did I chose to make this pie? To be candid about it, I simply thought it would look nice and eye-catching for my instagram feed. So yes, it was supposed to be a click bait sort of post to drive more traffic to my blog, until I thought I should taste the first piece before I serve it. And that was all it took for me to ooh and aah over it, and to have 2 big pieces after a copious dinner.
What makes it even dearer to my heart is that I created the recipe myself after having read many that I did not find persuasive enough. So it truly is my little baby, and I take pride in conceiving it.
My EUREKA Moment
In fact, it was my idea to add the eggs to the recipe I thought I would follow when I saw that the filling is very runny and that the website I relied on must have missed mentioning an ingredient, knowingly or not! I had to find a way to make it harden up so I thought, EGGS! It was an excellent idea because it became omelette-like and did not get messy when cut.
The only thing that I may do differently next time is the whipped cream on the top. I would try it with buttercream for a more pronounced drop flower piping shapes, and some people may chose Meringue instead. I loved the touch of the lime slice in the middle and the grated lime sprinkles all around which made it very much Pinterest-worthy!
This recipe is a winner, and I am definitely making it for my next brunch.
Below is the final recipe:
For the Crust:
1.5 big pack of Light Digestive
90 g butter
50 g sugar
For the Filling:
2 big cans of Condensed Milk
1/2 cup yogurt
4 egg yolks
1 tbsp vanilla
50 ml lime juice
2 tbsp grated lime zest
For the Topping:
Whipped cream/ or Butter Cream
Crush the digestive biscuits very finely either manually or in a processor. Add the sugar and the melted butter and mix well.
Place them in a push-up pie pan and spread them patiently with your fingers until the edges of the pan itself are fully covered. (This may be themost labor-intensive part of the whole process)
Oven Bake them at 360 degrees Fahrenheit for five minutes, then let the crust cool down.
Pour the filling in it, and bake it again until you see it is omelette-hard and barely wobbly.
Remove and chill.
Then decorate it with whipped or butter cream, the choice is yours. Cut the lime into round or half round slices, and place them in the middle. Another option would be to place them disparately around it. Sprinkle the zest delicately for a last decorative touch, but do not overdo it so people do not wrinkle their faces from the tangy taste.