key lime pie

KeyLimePie

This Hungry Texan celebrated the Fourth of July in the Houston homeland with the Lovett clan. We feasted on a red, white, and boil of tasty crustaceans and satiated our sweet teeth post-Fireworks with this sweet and tangy key lime pie.

When life gives you limes, make key lime pie!


KeyLimeCrust Ingredients

Key lime crust:
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
6 tbl melted butter
2 tbl lime zest

KeyLime Filling

Key lime filling:
4 egg yolks
3 tbl lime zest (from 4 key limes)
1/2 cup lime juice
1 can sweetened condensed milk

This is a one bowl, one whisk pie that requires minimal baking. For your crust, combine graham cracker crumbs, brown sugar, zest and melted butter in a large bowl until it sticks together like wet sand.

MixingCrust

Spray the bottom of a 9-inch pie plate with your preferred baking spray and pack your crust into the pie plate until it’s densely and compactly situated. Bake at 350 degrees for about 10-minutes or until it’s looking golden and the smells start wafting.

Crust_prebake

For your filling, whisk together 4 egg yolks for about two minutes. Add your lime zest and continue whisking until your mixture is a pale green.

Eggs + Lime

Whisk in your lime juice and condensed milk until your filling starts to thicken. Let rest for at least 20-minutes at room temperature, giving the filling adequate time to firm up. Pour filling into the cooled pie crust and return it to your 350 degree oven for 15-20 minutes or until the center of your pie is firm.

Full_Pie

Let your pie rest until it reaches room temperature and then place in the fridge to chill (can be made up to a day in advance).

Slice & serve chilled with a dollop of whipped cream and a slice of lime!

xoxo,

Julia

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cilantro-lime black beans

beware: these little beans may be low-maintenance, but they will steal the spotlight if served with anything short of spectacular.

You’ll need:

2 cans black beans

1 cup cilantro

2 limes

S & P, to taste

Cumin, to taste

 

simmer two cans of black beans in a saucepan.  you could use fresh beans, but when your roommate disappears to Costco for an afternoon and returns with several pallets of legumes, you’ll want to take the easy route.

roughly chop a handful of cilantro and add to the pot.

quarter two juicy limes, squeeze them into the beans, and add a couple quarters to the pot.

season with salt, pepper & cumin.  and then forget about them.  five minutes before serving, if needed, i’ll add a cup of veggie stock to get them happy again.

perfectly simple, protein-rich, and happy on the back burner.  those are our kind of beans!

xoxo,

hungrytexans