Another Recipe from My Kitchen

I hosted a party in my apartment recently and I used a key lime pie recipe I found on the internet. Well thank goodness I tried some before the party because it was a huge flop. I had followed the recipe to the letter and it looked and tasted disgusting. The thing hadn't even cooked through all the way so I had to toss it out. This is fine because it inspired me to do my own thing a week after the party and use a few recipes as a base of what type of ingredients are in a key lime pie. What follows is the recipe of what I made. You'll notice not a lot of measurement on my part and I prefer it that way.

My Key Lime Pie Recipe:

crust:
a bunch of ginger snaps (a lot of ginger snaps trust me)
a nice amount of sugar say 2 spoonfuls
a stick of butter (Paula Dean style)

filling:
squeeze a ton of key limes about 1/2 cup (or be lazy like I should have and get key lime juice)
3 or 4 egg yolks (we won't be using the egg whites)
about 2 spoonfuls of sugar
1 can (14 oz) of condensed sweetened milk
two drops of green food coloring... trust me looks prettier

whipped topping:
1 thing of heavy cream
let's say about a 1/4 cup of sugar (more to taste if you want it sweeter)
a few dashes of ground cinnamon

raspberry sauce:
a bag of frozen (thawed) or two pints of fresh raspberries ought to work (I went frozen when I made it)
a fair amount of sugar
a good few squeezes of a fresh lemon


Instructions:
preheat the oven to 325
to make the crust crush the ginger snaps then mix in the sugar
melt the butter (on 30 second incriments)
pour butter over crumb mixture and mix until everything looks coated which is why you want a lot of ginger snaps
make sure to press to bottom and sides for the bottom I like you use a flat glass to make sure it gets nice and pressed down
place into your pie pan and press to bottom and sides
place in the oven for about 10 to 12 minutes
while that's going on start on the filling and pour the condensed milk into a medium bowl
then add the key lime juice and sugar and mix
now add your egg yolks one at a time and mix thoroughly between each
add the food coloring if desired to make it look a nice green
take the crust out of the oven and allow it to cool down before adding the filling
bake for about 10 to 12 minutes
then allow it to cool and refrigerate until you want to serve it

to make the whipped topping:
add all the ingredients to a medium- large bowl (I'm hoping this will help with splatter)
use a hand mixer and a low to medium-low speed
this is going to take a fair amount of time so be patient
you will now when it's done when you get a nice fluffy texture like whipped cream from a store

for the raspberry sauce:
if you use frozen raspberries I highly suggest thawing them to make it easier to puree
put them along with about 2 to 3 spoonfuls of sugar and lemon juice in blender
blend until smooth and taste add sugar as desired (personally I like it sweet but not too sweet just enough to take off the edge of the raspberries)

if you want to be fancy for serving this pour the raspberry sauce into a bag and cut a small hole one corner and squeeze it out over a plate to make a nice zig-zag type design like you'd see in a restaurant. next place the slice on top and then do the same with the whipped topping but a little bigger hole and squeeze some out on the slice and/or off to the side on your plate... now you're looking fancy.

Listening to: "Another Christmas Song" by Stephen Colbert

Quote of the Day: "Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." -Voltaire