I love the spring time. It’s getting warmer and the garden is starting to grow. Down on the farm the raspberries are soaking up the sun and the rain and we’re hoping for a marvelous crop come this summer. However, spring also gets me thinking about wonderful springy desserts. Fortunately my husband and two other friends all have birthdays this time of year which give me plenty of excuses to pull out the dessert recipe book.
This year when I asked what flavor of cake folks wanted one friend replied that pie was superior to cake and key lime the most superior. As I’ve never met a key lime pie I didn’t like I was happy to oblige.
Traditionally a key lime pie is made by combining egg yolk, lime juice and sweetened condensed milk and baking…or some folks just let it sit in the fridge and set. If you are working with pasteurized eggs this is fairly safe, but it does squick some folks out, so if in doubt bake it. Or come eat with us where we use Ultra Gel to replace our egg yolks and add some whipping cream right to to filling to add lightness and a beautiful balance of tart and sweet. In fact it’s good enough I may just have to have another slice for lunch.
Key Lime Cream Pie
1 can (10 oz) sweetened condensed milk
1/3 cup lime juice (can be lime, key lime, lemon or a combination there of)
1 batch Ultra Gel Whipping Cream (recipe to follow)
zest of two limes (1-2 tsp)
1 Tbl Ultra Gel
In a small bowl wisk together Ultra Gel, sweetened condensed milk, zest and lime juice until smooth. Let sit for three to four minutes. Fold in whipping cream and scoop into a graham cracker pie crust. Top with additional cream if desired. Refrigerate until read to serve.
Ultra Gel Whipping Cream
1 pint whipping cream
1/2 cup powdered sugar
1/2 tsp salt
2 tsp Ultra Gel
1 tsp vanilla
Put whipping cream into a medium sized bowl or bowl of a stand mixer and mix until it just starts to thicken. Add all other ingredients and whip until thick. Use immediately or refrigerate for upto 5 days.