To be a kid again & not have a care in the world. No responsibilities, no job, no bills, no worries…
To enjoy the simple pleasures of life…. like riding your bike up & down the driveway merely because you can….
Or having so much fun you can hardly contain your smile….
I am lost for words recently so photos will have to do until I find them….
I needed something to make for dessert for Easter weekend… & I wanted something that was light & spring like. Although I have a number of different cookbooks, I once again went to the internet for inspiration & searched “Easter Desserts”. Well, I hit the jackpot as far as I am concerned. I came across this recipe for Coconut Key Lime Pie courtesy of Martha Stewart (http://www.marthastewart.com/329043/coconut-key-lime-pie). It sounded delicious, light & spring like, exactly what I was looking for. I am happy to report that it not only looked & tasted great but it was super easy to make as well. I even had a little help from Miss Lily “topping the pie”, which honestly, was probably the best part about making the dessert! Honey has given it his stamp of approval as well & said that I can make it again any time. I hope you enjoy it as much as we did!
Lily carefully sprinkling on the toasted coconut topping!
Coconut Key Lime Pie
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 easy Press-In pie crust, made with graham crackers (see recipe below)
2 cups cold heavy cream (whipping cream)
2 tbsp confectioner’s sugar
3 tbsp sweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice (I used regular bottled lime juice – next time I will use real lime juice for a more prominent lime flavour – or maybe even try to find key limes!) & egg yolks until smooth. Pour into crust & bake until set but still slightly wobbly in center, about 40 minutes.
Coconut Lime Pie Fresh Out of the Oven
Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day – I made the pie on Friday & we ate it Saturday night & it was still great).
In a large bowl, using an electric mixer, beat cream & sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream & sprinkle with toasted coconut.
Smell the pie & get a little whipped cream on your nose, just to make sure it's alright before enjoying!
Easy Press-In Pie Crust
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers or 30 chocolate wafers)
3 tbsp sugar
1/4 tsp coarse salt
5tbsp unsalted butter, melted
Preheat over to 350 degrees. In a food processor, pulse cookies until finely ground – you should have about 1 1/2 cups. (Or, if you want to cheat like me, buy a bag of graham cracker crumbs & just start with 1 1/2 cups!) Add sugar, salt & butter & stir/pulse until combined.
Firmly press crumb mixture into bottom & up sides of a 9-inch pie plate (if using a springform pan, press crumbs halfway up sides). Bake until crust is dry & set, about 12 minutes (I think I did about 14). Let cool completely in plate on a wire rack before filling.
BS... 