Guest Post: Kristen makes Tate's Bake Shop Key Lime Pie

Hi!

 I am so happy to be guest posting on Katie’s blog. Wehave been the closest of friends since meeting in 6^th grade scienceclass.

(Senior Prom 2006)

I am always so impressed with Katie’s ability to make timefor running, two jobs, her cute dog Olive, and those cooking skills… She canthrow together a great dinner with zero instruction or prep. We always jokethat she cooks, and I bake.

As we’re heading into spring, I thought I would share one ofmy favorite warm weather deserts. Tate’s Bake Shop on Long Island has a cookbookwith a pretty killer key lime pie recipe. The combination of a sweet crust and tartpie filling makes a delicious result.  Secondbest part? It is so easy to make!

                                     

            

            

For the GrahamCracker Crust:

-         1 ¼ cups graham crackers, processed (or smashedin a Ziploc bag!) to fine crumbs – approximately 1 ½ packets

-         1 tablespoon sugar

-         5 tablespoons salted butter, melted

Mix the crumbs and sugar in a medium bowl. Add the butter.Stir until well blended. Lightly grease the bottom & sides of a 9-inch piepan or dish. Press the crumb mixture evenly against the sides and bottom of thedish. Bake for 10 minutes at 325 degrees. Cool completely.

For the Key LimeFilling:

-         4 large egg yolks

-         1 tablespoon grated lime zest, from one lime

-         1 14-ounce can sweetened condensed milk

-         ½ cup fresh lime juice, from about 4 limes

In a medium bowl, using an electric mixer, beat the yolksand lime zest until they are smooth. Beat in the milk, then pour in the lime juiceand beat the mixture until smooth. Pour the filling into the graham crackercrust and bake for 10 minutes at 350 degrees. Cool the pie then refrigeratetill it’s cold, at least 2 hours. I let it cool in the fridge overnight as Ibaked it after dinner.

Enjoy!