Key Lime Pie

It’s been quite a while since I met a new man’s family. So Sunday when I met the new dude’s sister, the question wasn’t “Will they like me,” but rather, “What should I make to bring.”

And oh the dread when I was told I was in charge of dessert. Really? The one thing that scares me?

When the boy suggested we bring a store bought cake or pie I seriously questioned the entire relationship.

I’m sorry, have you met me? Over my dead body will I bring something store bought to someone’s home.

But to my surprise, rather than drag his feet when I suggested a key lime pie from scratch, he grabbed the whisk and started whipping some cream.

Keeper.

But even bigger than the fact that he will help me in the kitchen is the fact that he has a nephew that looks like this…

Way to use your adorable family to make me like you. Isn’t that some sort of cheating?

You will need…

For the crust:

2 cups graham cracker crumbs

1/4 cup firmly packed brown sugar

1/2 cup butter, melted

For the filling:

1 cup heavy whipping cream

1/2 cup sugar

1 (12-ounce) can sweetened condensed milk

3/4 cups key lime juice (I used regular limes)

1 tablespoon key lime zest

1 pint half-and-half

Start by preheating your oven to 350 degrees F.

In a medium bowl, combine the cracker crumbs and brown sugar.

Stir in melted butter mix till completely combined.

Press the mixture firmly into bottom and up sides of a 10-inch pie tin.

Bake the crust for 8 minutes and let the crust cool completely before spreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed (or if you are insane like me and want to use a whisk), beat the cream until it is slightly thickened.

Gradually add the sugar, and beat the mixture until soft peaks form.

Add the condensed milk and beat until stiff peaks form.

Beat in the lime juice, lime zest, and half-and-half.

Once the mixture as reached desired flavor and consistency, gently spread pie filling over the cooled crust.

Cover and refrigerate for 6 to 8 hours or until firm.

Cut into wedges and serve.

He might have the cute nephews, but I know what to do with a pie pan. That makes us even right?

Love and Beer Floats

Angela

Peppermint Bark

On the Twelfth Day of Treats, I thanked god it was over by making...

12 Bits of Peppermint Bark

11 Slices of Blueberry Coffee Cake

10 Pieces of Cheesecake

9 Magic Cookie Bars

8 Loafs of Banana Bread

7 Pieces of Shortbread

6 Apple Pies

5 Lemon Bars

4 Squares of Fudge

3 Butter Cookies

2 Pumpkin Pielets

And a recipe for Jewy Chewy Treats.

What on earth are you supposed to do with all the candy canes that people give you? I feel like every gift I have received is accompanied with some sort of candy cane. Giant candy canes, mini candy canes, minty candy canes, fruity candy canes. On my Christmas cards. Wrapped up with my presents. Hung on the edge of my stocking. What in the name of baby Jesus am I supposed to do with all of them?

Duh. Make peppermint bark.

All you will need is:

1 bag of semisweet chocolate

1 bag of white chocolate

1 pack of candy canes smashed

2 pieces of wax paper

Start by melting the semisweet chocolates over the stove.

When the chocolate is completely melted, dump it onto the first piece of wax paper and spread it out into a square shape. Allow it to cool. If it is taking too long like mine was, you can place it in the fridge to help the process.

While the chocolate is cooling, place the candy canes in a zip log bag and smash it them into pieces with whatever you have handy.

When they are all smashed and the semisweet chocolate has hardened, melt the white chocolate on the stove. When it is completely melted, pour it over the semisweet chocolate and spread it over the top so that the darker chocolate is completely covered.

Then, dump your candy cane bits all over the top of the white chocolate while it is still melty. With the second piece of wax paper, place it over the top of the white chocolate and candy canes and press the canes into the chocolate.

Let the bark completely harden and then break it into small pieces for serving.

I have to admit, it is absolutely beautiful.

So beautiful, a coworker confused it with the William and Sonoma version. Best. Compliment. Ever.

Love and Beer Floats

Angela

P.S. I seem to have lost the pictures of the melting white chocolate. Lame.