Holy hiatus! I realize it has been a while since I last posted a recipe. My excuse is that I had projects and exams due, I was working, and friends and family were visiting (which was sooo nice). However, I would like to say that I have tried to prove my dedication to this project by making this key lime pie twice! I got the recipe from 200 Delicious Desserts by Sarah Lewis. The book was a gift from my friend Hilda who visited back in February. It is compact with lots of great recipes and suggestions for alterations. The citrus notes of this particular pie really complemented the current transition into spring and summer. It was really popular with my house mates the first time I made it and there were a couple of tiny tweaks I wanted to experiment with the second time around.
The thing that bothered me the most about my first attempt was that I over whipped the double cream that goes on the top. It looked a bit lumpy and porous and I thought that for presentation it would be nicer if it was smoother. If I were to make it again, I would probably whip the cream for even less time. As long as it is not liquid, it is probably good to go. The other difference is that the first time I did not have any lemons so I just put in extra lime juice. Adding a bit of lemon juice the second time helped balance out the flavours and I think it was a nice subtle touch (that was the general consensus from the flat mates).
The pie needs a minimum of three hours to chill before adding the cream topping. Both times I made the main part of the pie the night before, let it chill overnight, and then added the topping the following morning. It is probably one of my favourite recipes I have made on Alphabake so far. It is quite easy to execute so if you get a chance to, definitely try it out!
