"Key" Lime Pie

 Cool, creamy, tart and extremely delicious; that's how I describe this wonderful pie. But don't be deceived, I didn't use real Key limes, because I couldn't get them. Every time I've looked for them lately, the supermarkets in my town were out. So I gave in and bought Persian limes. I have no patience is what it boils down to. If I can't find what I want, I find a substitute.

 However, this pie was still awesome. From the crisp graham cracker crust to the cool filling, I slowly savored each bite. My husband, on the other hand, wasn't as enamored with this pie as I was. That just left more for me! This pie was more tart than a real Key Lime Pie, so I'm going to continue my search for the real thing. Real Key Limes are a bit sweeter I think, than the Persian limes. I'll update this post after I've made the "real" thing.

"Key" Lime Pie
Adapted from Martha Stewart

Crust Ingredients:
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Filling:
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/4 cup freshly squeezed lime juice- Key limes if you can find them
1 tablespoon grated lime zest
1 tablespoon sugar- won't need this if using Key limes

Topping:
1 1/2 cups heavy cream
3 tablespoons powdered sugar

Directions:
1. Heat oven to 350 degrees. In a bowl combine the graham cracker crumbs, butter and sugar. Press into a 9 inch pie plate, and bake for about 12 minutes. Remove from the oven and place on a wire rack and cool completely.
2. Lower oven temperature to 325 degrees. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, sugar, if using, and the lime juice. Pour into cooled, prepared crust.
3. Return the pie to the oven, and bake until the center is set but still quivers when the pan is nudged, about 15 to 17 minutes. Let cool completely.
4. Before serving, combine the cream and 3 tablespoons powdered sugar in a large bowl. Mix with an electric mixer until soft peaks form, about 3 minutes. Serve with the pie.
Note: The pie cuts more cleanly if it is cooled in the refrigerator.
 Enjoy!

Strawberry Mousse

 Strawberry season is almost here and I can't hardly wait! I know, strawberries have been in the supermarkets for awhile now, but they are just not as flavorful as local, home grown berries. I've had this recipe for Strawberry Mousse bookmarked for awhile, trying to wait until I could get my hands on some beautiful local berries. But I became impatient this week. I made it with the store bought berries. And it was still creamy and delish. It has a nice creamy and light texture, just as I hoped. That means that it will be fantastic made with local berries! I had to add a bit more sugar, as my berries weren't as sweet as home grown will be. My husband was less enthusiastic about this recipe-he thinks it needs more cream! But he always buries his desserts in whipped cream, so I'm not sure his opinion matters here! haha!
This recipe is so easy. The hardest part is waiting for it to chill so you can eat it! Give it a try if you love strawberries like I do.

Strawberry Mousse
Adapted from a Family Circle recipe here.

Ingredients:
1 envelope unflavored gelatin- I used Knox gelatin
1/4 cup cold water
2 cups hulled, sliced strawberries
1/4 cup granulated sugar, plus 2 more tablespoons (my addition)
1 cup heavy cream, chilled
3 tablespoons confectioners sugar
strawberries for garnish

Directions:
1. Add water to small saucepan. Sprinkle the gelatin over the water and let stand for 1 minute to soften. Stir mixture over low heat until gelatin is dissolved, about 1 minute. Remove from the heat.
2. Placed hulled, sliced strawberries, all the granulated sugar and gelatin mixture into a food processor or blender. Whirl to puree. Pour into a bowl and chill until mixture just begins to mound when dropped from a spoon. I chilled it for about 30 minutes, although the recipe said to chill 1 hour. Don't over chill or the mixture won't fold into the cream easily.
3. Beat the cream and confectioners sugar in a chilled bowl until soft peaks form. Stir about 1/4 of the cream into strawberry mixture. Then gently fold in the remaining cream, just until combined, taking care not to over stir.
4. Spoon the mousse into 6 dessert glasses, dividing evenly. I actually had to use 7 glasses, and they were pretty full. Chill 2 hours before serving. I hope you enjoy!